Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process
Introduction: Consumers' preference for lower fat products continues to increase and there is a significant pressure on industry to reduce the use of frying processes. Objetives: Evaluate the effect of hydrocolloids on the Rissol coating, avoiding the pre-frying or frying processes. It's a...
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| Main Authors: | , , , |
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| Format: | Book |
| Published: |
Instituto Politécnico de Viseu,
2019-01-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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