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 †. |
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| 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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