Development and application of soy‐protein films to reduce fat intake in deep‐fried foods

V Ciolfi, B Maves, P Stedman… - Journal of the Science of …, 2000 - Wiley Online Library
A soy protein film coating was developed and evaluated to reduce fat transfer in deep‐fried
foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as …
被引用次数：124 相关文章

Development and application of soy-protein films to reduce fat intake in deep-fried foods

M Rayner, V Ciolfi, B Maves… - Journal of the …, 2000 - pubmed.ncbi.nlm.nih.gov
A soy protein film coating was developed and evaluated to reduce fat transfer in deep-fried
foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as …

[引用][C] Development and application of soy-protein films to reduce fat intake in deep-fried foods

M RAYNER - J. Sci. Food Agric., 2000 - cir.nii.ac.jp
Development and application of soy-protein films to reduce fat intake in deep-fried foods |
CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ移動 検索フォーム …

Development and application of soy-protein films to reduce fat intake in deep-fried foods.

M Rayner, V Ciolfi, B Maves, P Stedman… - Journal of the Science …, 2000 - europepmc.org
A soy protein film coating was developed and evaluated to reduce fat transfer in deep-fried
foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as …

Development and application of soy-protein films to reduce fat intake in deep-fried foods

M Rayner, V Ciolfi, B Maves… - Journal of the …, 2000 - portal.research.lu.se
A soy protein film coating was developed and evaluated to reduce fat transfer in deep-fried
foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as …

[引用][C] Development and application of soy-protein films to reduce fat intake in deep-fried foods

M Rayner, V Ciolfi, B Maves… - Journal of the …, 2000 - ui.adsabs.harvard.edu
Development and application of soy-protein films to reduce fat intake in deep-fried foods -
NASA/ADS Now on home page ads icon ads Enable full ADS view NASA/ADS …

[引用][C] Development and application of soy-protein films to reduce fat intake in deep-fried foods

M RAYNER, V CIOLFI, B MAVES… - Journal of the …, 2000 - pascal-francis.inist.fr
Development and application of soy-protein films to reduce fat intake in deep-fried foods
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …

Development and application of soy‐protein films to reduce fat intake in deep‐fried foods

M Rayner, V Ciolfi, B Maves… - Journal of the …, 2000 - Wiley Online Library
A soy protein film coating was developed and evaluated to reduce fat transfer in deep‐fried
foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as …

[引用][C] Development and application of soy‐protein films to reduce fat intake in deep‐fried foods

M Rayner, V Ciolfi, B Maves, P Stedman, GS Mittal - 2000

[引用][C] Development and application of soy-protein films to reduce fat intake in deep-fried foods

M RAYNER, V CIOLFI, B MAVES, P STEDMAN… - … of the science of food and …, 2000 - Wiley