QUALITY EVALUATION OF SOME FRIED FOODS
SAMAR MOHAMED MAHDY;
Abstract
Five sources of polysaccharides (xanthan, carrageenan and locust bean gum at the levels of 0.25, 0.5 & 1% - sodium alginate and carboxymethylcellulose (CMC) at the levels of 0.5, 1 & 2%) and soy protein sources (soy bean flour, concentrate and isolate at
Other data
| Title | QUALITY EVALUATION OF SOME FRIED FOODS | Authors | SAMAR MOHAMED MAHDY | Keywords | QUALITY EVALUATION OF SOME FRIED FOODS | Issue Date | 2008 | Description | Five sources of polysaccharides (xanthan, carrageenan and locust bean gum at the levels of 0.25, 0.5 & 1% - sodium alginate and carboxymethylcellulose (CMC) at the levels of 0.5, 1 & 2%) and soy protein sources (soy bean flour, concentrate and isolate at |
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