Reducing Fat-Uptake in Fried Chicken Using Edible Coating and Sweet Potato Starch Batter

Lovie Matthews; Daniel Ananey-Obiri; Seyed Vali Hosseini; Reza Tahergorabi

doi:10.2991/978-94-6463-282-8_9

Reducing Fat-Uptake in Fried Chicken Using Edible Coating and Sweet Potato Starch Batter

Daniel Ananey-Obiri·Lovie Matthews·Daniel Ananey-Obiri·Seyed Vali Hosseini·Reza Tahergorabi

Advances in Biological Sciences ResearchNovember 21, 2023DOI: 10.2991/978-94-6463-282-8_9

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Matthews, L., Ananey-Obiri, D., Hosseini, S., & Tahergorabi, R. (2023). Reducing Fat-Uptake in Fried Chicken Using Edible Coating and Sweet Potato Starch Batter. Advances in Biological Sciences Research. https://doi.org/10.2991/978-94-6463-282-8_9

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Reducing Fat-Uptake in Fried Chicken Using Edible Coating and Sweet Potato Starch Batter

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