| Original language | English |
|---|---|
| Journal | Food Hydrocolloids |
| Volume | 101 |
| Issue number | 1 |
| State | Published - 2019 |
Chicken processing by-product: A source of protein for fat-uptake reduction in deep-fried chicken
- Reza Tahergorabi
- , Daniel Ananey-Obiri
- , Lovie Matthews
Research output: Contribution to journal › Article