Modification of Frying Oil and Batter for Fat Uptake Reduction in Deep-Fried Chicken Products: An Overview

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Original language	English
Title of host publication	Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)
Pages	54
Volume	34
State	Published - 2023

Cite this

@inproceedings{bd0716cfa6ac4178b2660f41aed0e421,

title = "Modification of Frying Oil and Batter for Fat Uptake Reduction in Deep-Fried Chicken Products: An Overview",

author = "Niaz Mahmud and Reza Tahergorabi",

year = "2023",

language = "English",

volume = "34",

pages = "54",

booktitle = "Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)",

}

Modification of Frying Oil and Batter for Fat Uptake Reduction in Deep-Fried Chicken Products: An Overview. / Mahmud, Niaz; Tahergorabi, Reza.
Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022). Vol. 34 2023. p. 54.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution