Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip effect on lipid and moisture content
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 73, no. 8 (2008), p. S412-S417 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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