Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process

Bibliographic Details
Main Author: Sousa, Ana Patricia (author)
Other Authors: Vaz Velho, Manuela (author), Alves, Manuel (author), Pinheiro, Rita (author)
Format: article other article
Language:eng
Published: 2019
Subjects:
Hydrocolloids
Carboxymethylcellulose
Batters
fat content
hidrocoloides
carboximetilcelulosa
solución revestimiento
contenido en grasa
Hidrocolóides
Carboximetilcelulose
solução de revestimento
conteúdo em gordura
Online Access:https://doi.org/10.29352/mill0208.06.00198
Country:Brazil
Oai:oai:ojs.revistas.rcaap.pt:article/14588

Internet

https://doi.org/10.29352/mill0208.06.00198

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