Production of low fat french-fries with single and multi-layer hydrocolloid coatings

Published 2012 View Full Article

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Title
Production of low fat french-fries with single and multi-layer hydrocolloid coatings
Authors
Keywords
French fries, Hydrocolloids, Oil uptake, Edible coating
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 7, Pages 1334-1341
Publisher
Springer Nature
Online
2012-02-21
DOI
10.1007/s13197-012-0660-9
References
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