Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities
Jiaqi Feng, Jiwang Chen, Jiahao Zhai, Peng Zhang, Lijuan Peng
Topics & Concepts
Food scienceGlutenChemistryStarchFiberAmyloseFish oilFish <Actinopterygii>Organic chemistryFisheryBiologyFood composition and propertiesProteins in Food SystemsFood Chemistry and Fat Analysis