Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast
K Adrah - 2021 - search.proquest.com
In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-
uptake reduction and oxidative stability during deep-fat frying of chicken breast samples …
uptake reduction and oxidative stability during deep-fat frying of chicken breast samples …
Theses and dissertations completed in family and consumer sciences: 2019
MJ Wilmarth, SM Milstead - Family and Consumer Sciences …, 2020 - Wiley Online Library
The annual survey of graduate programs in family and consumer sciences at US universities
and colleges was conducted in June 2020. The project's goal was to assemble a listing of …
and colleges was conducted in June 2020. The project's goal was to assemble a listing of …