Cargando…
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...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2018
|
| Materias: | |
| 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 |