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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...

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Detalles Bibliográficos
Autores principales: Park, Sin-Young, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
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