Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

Kelvin Adrah; Daniel Ananey-Obiri; Reza Tahergorabi

doi:10.1080/19476337.2021.1914736

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Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

Daniel Ananey-Obiri·Kelvin Adrah·Daniel Ananey-Obiri·Reza Tahergorabi

CyTA - Journal of FoodVol. 19Issue 1January 1, 2021DOI: 10.1080/19476337.2021.1914736

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Adrah, K., Ananey-Obiri, D., & Tahergorabi, R. (2021). Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CyTA - Journal of Food, 19(1). https://doi.org/10.1080/19476337.2021.1914736

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Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

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