Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms
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DOI: 10.3390/foods10081694
Abstract: Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study… read more here.
Keywords: carrageenan edible; methyl cellulose; reduce oil; uptake fried ... See more keywords