Effects of Two Proteins from Whey as an Oil Barrier in the Production of Deep-Fried Chicken

Effects of Two Proteins from Whey as an Oil Barrier in the Production of Deep-Fried Chicken

Bibliographic Details
Main Author:	Yuan, Simin
Language:	English
Published:	Ohio University / OhioLINK 2012
Subjects:	Food Science whey oil absorption fried chicken &913 -la &946 -lg
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1350954055

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