Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose

Milena dos Reis Martelli Rosemary Aparecida de Carvalho; Paulo José do Amaral Sobral; Juliana Sarmiento dos Santos

Italian Journal of Food Science Pinerolo v. 20, n. 1, p. 111-117, 2008

Pinerolo 2008

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2008 Red )(Acessar)