Effect of Yellowstripe scad (Selaroides leptolepis) protein hydrolysate in the reduction of oil uptake in deep-fried squid
Although the fried products are delicious with a tenderizing effect on the crust due to the presence of fat, over-consumption of fried products causes health problems, especially coronary diseases. The tendency of proteins in film formation and thermal gelation to reduce the absorption of oil in fri...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/88659/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88659/ https://www.myfoodresearch.com/vol-49474issue-6.html |
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