Edible coatings minimize fat uptake in deep fat fried products: A review

Published 2017 View Full Article

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Title
Edible coatings minimize fat uptake in deep fat fried products: A review
Authors
Keywords
Deep fat frying, Edible coating, Fat reduction, Thermogelling
Journal
FOOD HYDROCOLLOIDS
Volume 71, Issue -, Pages 225-235
Publisher
Elsevier BV
Online
2017-05-20
DOI
10.1016/j.foodhyd.2017.05.006

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