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 als...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Superior Politécnico de Viseu
2019-01-01
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| Series: | Millenium |
| Subjects: | |
| Online Access: | https://revistas.rcaap.pt/millenium/article/view/14588 |