Edible coatings from cellulose derivatives to reduce oil uptake in fried products

Author: Garca M.A.   Ferrero C.   Bertola N.   Martino M.   Zaritzky N.  

Publisher: Elsevier

ISSN: 1466-8564

Source: Innovative Food Science and Emerging Technologies, Vol.3, Iss.4, 2002-12, pp. : 391-397

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Abstract