Edible coatings minimize fat uptake in deep fat fried...

  • Main
  • 2017 / 5
  • Edible coatings minimize fat uptake in deep fat fried...

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

Kurek, Mia, Ščetar, Mario, Galić, Kata
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2017.05.006
Date:
May, 2017
File:
PDF, 1.23 MB
english, 2017
Conversion to is in progress
Conversion to is failed