Alternate Title: Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during frying process. (English)

المؤلفون: محمدامین اسدنها&, فخرالدین صالحی, مجید رسولی

المصدر: Journal of Food Science & Technology (2008-8787); Aug2021, Vol. 18 Issue 114, p121-131, 11p

مصطلحات موضوعية: LANTANA camara, DEEP frying, FRENCH fries, EGGPLANT, SEEDS, TEMPERATURE effect