Effect of Yellowstripe scad (Selaroides leptolepis) protein hydrolysate in the reduction of oil uptake in deep-fried squid

Although the fried products are delicious with a tenderizing effect on the crust due to the presence of fat, over-consumption of fried products causes health problems, especially coronary diseases. The tendency of proteins in film formation and thermal gelation to reduce the absorption of oil in fri...

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Bibliographic Details

Main Authors:	Hau, Eng Huan, Mat Amin, Amiza, Mohd Zin, Zamzahaila, Shaharuddin, Noor Azmi, Mohd Zainol, Mohamad Khairi
Format:	Article
Language:	en
Published:	Rynnye Lyan Resources 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88659/1/ABSTRACT.pdf http://psasir.upm.edu.my/id/eprint/88659/ https://www.myfoodresearch.com/vol-49474issue-6.html
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