The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts
Author:
Funder
National Natural Science Foundation of China
Anhui Science and Technology Department
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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1. Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts;Food Chemistry;2024-06
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