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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 13, Issue 61 (2016)
FSCT 2016, 13(61): 182-173
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Ojagh S M, Rahmani Farah K, Izadi S, Shaban pour B. تأثیر پوششهای هیدروکلوئیدی بر میزان کاهش جذب روغن و خواص کیفی میگوی سرخشده. FSCT 2016; 13 (61) :182-173
URL:
http://fsct.modares.ac.ir/article-7-1555-en.html
تأثیر پوششهای هیدروکلوئیدی بر میزان کاهش جذب روغن و خواص کیفی میگوی سرخشده
Seyed Mahdi Ojagh
,
Kaveh Rahmani Farah
,
Sajad Izadi
,
Bahareh Shaban pour
Abstract:
(3863 Views)
This article has no abstract.
Keywords:
Hydrocolloid coating
,
frying
,
Oil absorption
,
Shrimp
Full-Text
[PDF 211 kb]
(3062 Downloads)
Received: 2015/04/13 | Accepted: 2015/10/16 | Published: 2016/03/20
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