Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
Ultrasonic treatment (UT) effects on methylcellulose (MC) for the food coating purpose prior to deep-fat frying process of potato strips were demonstrated. Different concentration of MC (0.5–2.0 wt/vol%) solutions were subjected to UT at 20 W to evaluate the effect of UT treated coatings on rheologi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Blackwell Publishing Inc.,
2020
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| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |