Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets
Effects of breading materials and deep-fat frying on fat uptake, moisture content and fatty acid composition of the black pomfret (Parastromateus niger) fillets. Black pomfret fillets both breaded and non-breaded were deep-fat fried in sunflower oil and palm olein. Fat uptake, moisture content and f...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15690/1/15690.pdf http://psasir.upm.edu.my/id/eprint/15690/ http://www.ifrj.upm.edu.my/16%20%282%29%202009/12-%20IFRJ-2008-155%20Yazdan%20Malaysia%20Iran%202nd%20proof.pdf |
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