Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

Bibliographic Details
Main Authors: Kumar Gaurav, Naresh Kumar Mehta, Ranendra Kumar Majumdar, M. Bhargavi Priyadarshini, Prasenjit Pal, K. A. Martin Xavier, Sanjeev Sharma
Format: Article
Language:English
Published: American Chemical Society 2023-08-01
Series:ACS Omega
Online Access:https://doi.org/10.1021/acsomega.3c04072

Internet

https://doi.org/10.1021/acsomega.3c04072

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