Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying
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DOI: 10.1007/s13197-021-05114-4
Abstract: Abstract The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process… read more here.
Keywords: quince seed; oil uptake; seed gum; seed ... See more keywords