Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods
There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partial...
Main Authors: | Md. Hafizur Rahman Bhuiyan, Michael O. Ngadi |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-10-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/21/3953 |
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