The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying
Mia Kurek, Maja Repajić, Marija Kušter Marić, Mario Ščetar, P. Trojić, Branka Levaj, Kata Galić
Topics & Concepts
Carboxymethyl cellulosePectinFood scienceGum arabicChemistryBrowningMoistureCoatingChitosanSodiumBiochemistryOrganic chemistryEdible Oils Quality and AnalysisNanocomposite Films for Food PackagingPotato Plant Research