Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
Ultrasonic treatment (UT) effects on methylcellulose (MC) for the food coating purpose prior to deep-fat frying process of potato strips were demonstrated. Different concentration of MC (0.5–2.0 wt/vol%) solutions were subjected to UT at 20 W to evaluate the effect of UT treated coatings on rheologi...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/88737/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88737/ https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13332 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|