Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM).
The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhe...
Main Authors: | Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah |
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Format: | Article |
Language: | English English |
Published: |
Iranian Fisheries Research Organization
2010
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Online Access: | http://psasir.upm.edu.my/id/eprint/14722/1/Fat%20uptake%20evaluation%20in%20fried%20fish%20fillet%20by%20using%20scanning%20electron%20microscopy.pdf |
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