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Fried pork loin batter quality with the addition of various dietary fibers
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 frying yield, electronic nose, and sensory evaluation. Regarding proximate...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882852/ https://www.ncbi.nlm.nih.gov/pubmed/33987591 http://dx.doi.org/10.5187/jast.2021.e15 |