Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism

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DOI:10.1016/j.ijbiomac.2023.124042
作者：Ying Li,?Xue Bai,?Mengna Zhao,?Hui Wang,?Jia Feng,?Xiufang Xia,?Qian Liu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The effect of sodium alginate (SA) coating on the oil content and quality of fries was evaluated, and the inhibitory mechanism of SA on oil absorption was analyzed based on the water replace

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