Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip
Year: 2008
Type: article
Abstract: Optimization of a Pretreatment to Reduce Oil Absorption in Fully-Fried,
Author: Eunice Mah
Institution: Ohio University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W129439756