Development of low-fat fried fish using a two-prong strategy
In this study, a two-prong strategy was devised to reduce fat-uptake in deep-fat fried fish by developing a low cost, sustainable and product-friendly edible coating using fish processing by-products and replacement of corn starch in batter with sweet potato starch. Edible coatings (protein concentr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1661878 |