Production of low fat hamburger using hydrocolloid coatings
The use of hydrocolloid coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of xanthan and guar gum coatings on reduction of oil uptake as well as sensory and physical properties of fried hamburgers were investigated. Hamburgers were coated with 0.5%, 1%...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2013-02-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_517618_9d531701ad7628292076284688b4a53e.pdf |