The Investigation of Sage Seed and Persian Gum Coating Effect on Oil Mass Transfer and Quality Attributes of Potato Chips
Growing consumption of fried foods can cause various diseases; therefore it is important to create an appropriate method to reduce oil absorption uptake in these products. In this study, the effects of sage seed gum and Persian gum coating (0.25 and 0.5% w/w) by immersion and spraying methods on fri...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68261_d0e62d3245c815fd203291132741845a.pdf |