Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip

Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip

Bibliographic Details
Main Author:	Mah, Eunice
Language:	English
Published:	Ohio University / OhioLINK 2008
Subjects:	Food Science Nutrition fried chicken oil absorption whey protein fat reduction
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350

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