Effects of ultrasonicated methylcellulose coating on French fries during deep frying process

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Effects of ultrasonicated methylcellulose coating on French fries during deep frying process

Ultrasonic treatment (UT) effects on methylcellulose (MC) for the food coating purpose prior to deep-fat frying process of potato strips were demonstrated. Different concentration of MC (0.5–2.0 wt/vol%) solutions were subjected to UT at 20 W to evaluate the effect of UT treated coatings on rheologi...

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Bibliographic Details
Main Authors:	Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah
Format:	Article
Language:	English
Published:	Wiley 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88737/ http://psasir.upm.edu.my/id/eprint/88737/1/ABSTRACT.pdf

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