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The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts

Qinglian Wang, Yang Qin, Xiangping Kong, Han-Qing Chen

2023Food Chemistry25 citationsDOI

Topics & Concepts

Food scienceSunflower oilStarchChemistrySoy proteinSunflowerResistant starchHorticultureBiologyProteins in Food SystemsFood composition and propertiesPeanut Plant Research Studies
The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts | Litcius