Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips

出版年份 2015 全文链接

标题

作者

关键词

Sunflower head pectin, Fried potato chips, Edible coating, Lipid uptake, Sensory analysis

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 62, Issue 2, Pages 1220-1225

出版商

Elsevier BV

发表日期

2015-02-19

DOI

10.1016/j.lwt.2015.02.010

向作者/读者发起求助以获取更多资源

Protocol

在线求助

Reagent

在线求助

Reprint

联系作者

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More