Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase...

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Detalles Bibliográficos
Autores principales: Bechtel, Peter J., Bland, John M., Woods, Kristin, Lea, Jeanne M., Brashear, Suzanne S., Boue, Stephen M., Daigle, Kim W., Bett-Garber, Karen L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920411/
https://www.ncbi.nlm.nih.gov/pubmed/29570660
http://dx.doi.org/10.3390/foods7040046

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920411/
https://www.ncbi.nlm.nih.gov/pubmed/29570660
http://dx.doi.org/10.3390/foods7040046

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