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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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Bibliographic Details
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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Description
ISSN:26739976
DOI:10.3390/blsf2026056008