Effect of Different Hydrophilic Polysaccharide Colloids on the Oil of Fried Chicken Nuggets Influence of Permeation
In order to investigate the effect of different hydrophilic polysaccharide colloids on the reduction of oil content and oil penetration of fried chicken nuggets, five hydrophilic polysaccharide colloids (carrageenan, xanthan gum, guar gum, sodium alginate, carboxymethyl cellulose) were added to the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030151 |