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Application of hydrocolloid compounds (xanthan and carboxym..:
Hassan Sabbaghi
https://ifstrj.um.ac.ir/article_38043_f17ab02fd466b03473c52262f46afa9e.pdf. , 2021
Link:
https://doi.org/10.22067/ifstrj.v18i1.87648
RT Journal T1 <Title>Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:e55a1f2959124956ac108f2f03c631f5&Exemplar=1&LAN=DE A1 Hassan Sabbaghi PB Ferdowsi University of Mashhad YR 2021 K1 oil uptake K1 doughnut K1 frying K1 xanthan K1 Food processing and manufacture K1 TP368-456 JF https://ifstrj.um.ac.ir/article_38043_f17ab02fd466b03473c52262f46afa9e.pdf LK http://dx.doi.org/https://doi.org/10.22067/ifstrj.v18i1.87648 DO https://doi.org/10.22067/ifstrj.v18i1.87648 SF ELIB - SuUB Bremen
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