Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
Abstract The oil uptake and high‐fat/oil content problem associated with fried food products can be decreased using polysaccharides (mucilages and gums) as edible coatings. In this study, the efficiency of seeds mucilages (Balangu, Basil, and Wild sage), and xanthan gum as edible coatings on the oil...
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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Wiley
2021
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| Accès en ligne: | https://doaj.org/article/6a11ee73698d4ccda58d6fbe4cc037eb |
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