Effect of Propolis Coating on Oil Uptake and Quality Properties of Fried Potato (Solanum tuberosum) Strips
Sara Jafarin & Pooya Mohammadnejad · Asian Food Science Journal · 2020
The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of propolis gum on the physicochemical properties of fried potato strip were evaluated. The propolis coating was performed at three concentrations 1%, 1.5%, 2% w/v....
Open access
Research Article
10.9734/afsj/2020/v15i130139