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Keywords: Pectin
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Journal Articles
Journal:
British Food Journal
British Food Journal (2020) 122 (10): 3227–3238.
Published: 24 September 2020
... for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI). Design/methodology/approach Banana fritter batters...
