Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets.
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DOI: 10.1111/1750-3841.14199
Abstract: Xanthan gum (XG) and soybean fiber (SF) at varying ratios were incorporated into the batter to inhibit oil absorption in fried battered and breaded fish nuggets (BBFNs). BBFNs were prepared with 1.2% XG and SF… read more here.
Keywords: quality attributes; oil absorption; ratio; fried bbfns ... See more keywords