R eduction of fat content during frying using dried egg white and fiber solutions
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| Veröffentlicht in: | European journal of lipid science and technology 2013-08, Vol.115 (8), p.946-955 |
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| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 955 |
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| container_issue | 8 |
| container_start_page | 946 |
| container_title | European journal of lipid science and technology |
| container_volume | 115 |
| creator | Brannan, Robert G. Myers, Andrew S. Herrick, Christopher S. |
| description | |
| doi_str_mv | 10.1002/ejlt.201200356 |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1438-7697 |
| ispartof | European journal of lipid science and technology, 2013-08, Vol.115 (8), p.946-955 |
| issn | 1438-7697 1438-9312 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| title | R eduction of fat content during frying using dried egg white and fiber solutions |
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