Fried pork loin batter quality with the addition of various dietary fibers
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DOI: 10.5187/jast.2021.e15
Abstract: Abstract The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and… read more here.
Keywords: fried pork; control; fiber; batter ... See more keywords