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...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
|
| Assuntos: | |
| Texto completo: | https://doi.org/10.29352/mill0208.06.00198 |
| País: | Portugal |
| Oai: | oai:ojs.revistas.rcaap.pt:article/14588 |