|
[1]
|
Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods
Comprehensive Reviews in Food Science and Food Safety,
2023
DOI:10.1111/1541-4337.13116
|
|
|
|
|
[2]
|
Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods
Comprehensive Reviews in Food Science and Food Safety,
2023
DOI:10.1111/1541-4337.13116
|
|
|
|
|
[3]
|
Acrylamide formation and quality properties of chitosan based batter formulations
Food Hydrocolloids,
2017
DOI:10.1016/j.foodhyd.2016.10.019
|
|
|
|
|
[4]
|
Utilization of composite flours as breading agents for deep frying of chicken breast
Journal of Food Measurement and Characterization,
2017
DOI:10.1007/s11694-017-9531-4
|
|
|
|
|
[5]
|
Frying of Food: A Critical Review
Journal of Culinary Science & Technology,
2017
DOI:10.1080/15428052.2017.1333936
|
|
|
|
|
[6]
|
Quality Characteristics of Premix Frying Powders supplemented with Egg White Powder
Journal of the East Asian Society of Dietary Life,
2017
DOI:10.17495/easdl.2017.6.27.3.280
|
|
|
|
|
[7]
|
Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature
Journal of Food Measurement and Characterization,
2016
DOI:10.1007/s11694-015-9290-z
|
|
|
|
|
[8]
|
Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin
Nutrition & Food Science,
2016
DOI:10.1108/NFS-08-2015-0092
|
|
|
|
|
[9]
|
A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS
LWT - Food Science and Technology,
2015
DOI:10.1016/j.lwt.2015.01.051
|
|
|
|