Whey protein solution coating for fat-uptake reduction in deep-fried chicken breast strips

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Dragich, Ann M ^a   Krochta, John M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Batter; Chicken; Edible coating; Fat uptake; Frying; Whey protein isolate

Indexed keywords

MILK PROTEIN; PALM OIL; VEGETABLE OIL; WATER; WHEY ACIDIC PROTEINS;

ANIMAL; ARTICLE; CHICKEN; COOKING; FAT INTAKE; FLOUR; MEAT; METHODOLOGY; SKELETAL MUSCLE; SOLUTION AND SOLUBILITY;

ANIMALS; CHICKENS; COOKERY; DIETARY FATS; FLOUR; MEAT; MILK PROTEINS; MUSCLE, SKELETAL; PLANT OILS; SOLUTIONS; WATER;

COLUMBA; TRITICUM AESTIVUM;

EID: 74249107092     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01408.x     Document Type: Article

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