Reduction of fat content during frying using dried egg white and fiber solutions
Article first published online: 1 JUL 2013
© 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 115, Issue 8, pages 946–955, August 2013
How to Cite
Brannan, R. G., Myers, A. S. and Herrick, C. S. (2013), Reduction of fat content during frying using dried egg white and fiber solutions. Eur. J. Lipid Sci. Technol., 115: 946–955. doi: 10.1002/ejlt.201200356
- Issue published online: 7 AUG 2013
- Article first published online: 1 JUL 2013
- Accepted manuscript online: 16 MAY 2013 11:46AM EST
- Manuscript Accepted: 22 MAR 2013
- Manuscript Revised: 20 FEB 2013
- Manuscript Received: 17 OCT 2012
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