Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

Journal of Food Science, EarlyView.

Source: Journal of Food Science - July 3, 2018 Category: Food Science Authors: JinhuiShan , JiwangChen , DanXie , WenshuiXia , WeiXu , Youling L.Xiong Source Type: research