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Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process.
Varidi, Mehdi; Ahmadzadeh-Hashemi, Saba; Nooshkam, Majid.
Affiliation
  • Varidi M; Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran.
  • Ahmadzadeh-Hashemi S; Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran.
  • Nooshkam M; Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad (FUM) Mashhad Iran.
Food Sci Nutr ; 11(4): 2027-2035, 2023 Apr.
Article in En | MEDLINE | ID: mdl-37051372
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2023 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2023 Document type: Article