Effects of batter - coated methylcellulose on potato substrate during the frying process

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Effects of batter - coated methylcellulose on potato substrate during the frying process

Food hydrocolloids, i.e., hydrolyzed methylcellulose, with thermal gelation properties, are widely used as batter mixtures to coat the fried food prior to the frying process. Properties of hydrocolloids able to satisfy population’s food demand by introducing health-benefits food in conjunction with...

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Bibliographic Details
Main Author:	Lua, Hwee Ying
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Stir frying Hydrocolloids
Online Access:	http://psasir.upm.edu.my/id/eprint/104129/ http://psasir.upm.edu.my/id/eprint/104129/1/Lua%20Hwee%20Ying%20-%20IR.pdf

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