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Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating †.

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Title: Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating †.
Authors: Gaurav, Kumar1 (AUTHOR), Mehta, Naresh Kumar1 (AUTHOR) nareshfishco@gmail.com
Source: Biology & Life Sciences Forum. 2026, Vol. 56 Issue 1, p8. 8p.
Database: Academic Search Ultimate
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  Data: Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating †.
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  Data: <searchLink fieldCode="JN" term="%22Biology+%26+Life+Sciences+Forum%22">Biology & Life Sciences Forum</searchLink>. 2026, Vol. 56 Issue 1, p8. 8p.
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        Value: 10.3390/blsf2026056008
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              Text: 2026
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