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Assessment of hydrocolloid coating variations on cassava stick characteristics using a two-stage nested design
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2025
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A review of novel methods of reducing oil absorption in fried food products
Journal of Birjand University of Medical Sciences,
2024
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Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods
Comprehensive Reviews in Food Science and Food Safety,
2023
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Acrylamide formation and quality properties of chitosan based batter formulations
Food Hydrocolloids,
2017
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Utilization of composite flours as breading agents for deep frying of chicken breast
Journal of Food Measurement and Characterization,
2017
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Frying of Food: A Critical Review
Journal of Culinary Science & Technology,
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Quality Characteristics of Premix Frying Powders supplemented with Egg White Powder
Journal of the East Asian Society of Dietary Life,
2017
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Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature
Journal of Food Measurement and Characterization,
2016
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Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin
Nutrition & Food Science,
2016
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A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS
LWT - Food Science and Technology,
2015
DOI:10.1016/j.lwt.2015.01.051
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