Production of low fat french-fries with single and multi-layer hydrocolloid coatings

Journal of Food Science and Technology

Volumn 51, Issue 7, 2014, Pages 1334-1341

  Daraei Garmakhany, A ^a   Mirzaei, H O ^b   Maghsudlo, Y ^b   Kashaninejad, M ^b   Jafari, S M ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Edible coating; French fries; Hydrocolloids; Oil uptake

Indexed keywords

COATINGS;

CARBOXY-METHYL CELLULOSE; EDIBLE COATING; FRENCH FRIES; HYDROCOLLOIDS; MOISTURE LOSS; OIL ABSORPTION; OIL UPTAKES; QUALITY ATTRIBUTES;

COLLOIDS;

EID: 84904190382     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0660-9     Document Type: Article

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