Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
Daniel Ananey-Obiri·Daniel Ananey-Obiri·Lovie Matthews·Malak H. Azahrani·S. Ibrahim·Charis M. Galanakis·R. Tahergorabi
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Ananey-Obiri, D., Matthews, L., Azahrani, M., Ibrahim, S., Galanakis, C., & Tahergorabi, R. (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology. https://doi.org/10.1016/J.TIFS.2018.08.012
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