Effect of potato starch coating containing selected amino acids to prevent the formation of PhIP in pan-fried chicken breast.

Farshi, Parastou; Hashempour-Baltork, Fatane; Amamcharla, Jayendra; Smith, J Scott.

Afiliação

Farshi P; Food Science Institute, Kansas State University, Manhattan, Kansas, USA.
Hashempour-Baltork F; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Education, Tehran, Iran.
Amamcharla J; Food Science Institute, Kansas State University, Manhattan, Kansas, USA.
Smith JS; Food Science Institute, Kansas State University, Manhattan, Kansas, USA.

J Food Sci ; 88(10): 3991-4000, 2023 Oct.

Article em En | MEDLINE | ID: mdl-37615975