Use of the methylcellulose gum for fat up-take absorption in coated products
Even though coated meats have added value to products and gained consumers confidence, by improving these product’s appearance and taste, they go through a pre-frying stage during processing which releases the water and allows fat to enter the product, thus increasing fat content. The purpose of thi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2008-08-01
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| Series: | Semina: Ciências Exatas e Tecnológicas |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semexatas/article/view/2978 |