Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product

by Behrooz Mohammadzadeh, Masoud Rezaei, Marzieh Hossininezhad, Mohsen Barzegar
Published 2016-09-01