Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process
Introduction: Consumers' preference for lower fat products continues to increase and there is a significant pressure on industry to reduce the use of frying processes. Objetives: Evaluate the effect of hydrocolloids on the Rissol coating, avoiding the pre-frying or frying processes. It’s also i...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/5528 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/5528 |