The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product

Journal of Food Process Engineering

Volumn 20, Issue 1, 1997, Pages 17-29

  Balasubramaniam, V M ^a,b   Chinnan, M S ^a   Mallikarjunan, P ^a   Phillips, R D ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b ILLINOIS INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CELLULOSE; COLLOIDS; MOISTURE; OILS AND FATS; PROTEINS;

DEEP FAT FRYING; HYDROCOLLOIDS; HYDROXYPROPYL METHYLCELLULOSE; MOISTURE RETENTION; OIL UPTAKE; PEANUT OIL;

FOOD PROCESSING;

EID: 0031069148     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1997.tb00408.x     Document Type: Article

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