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CyTA - Journal of Food
Volume 21, 2023 - Issue 1
Research Article
Changes in the quality of deep-fried dough as influenced by hydrocolloids
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Oluwatoyin O. Onipea Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africahttps://orcid.org/0000-0003-3691-7040View further author information
https://orcid.org/0000-0003-3691-7040View further author information & Afam I. O. Jideania Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa;b Special Interest Group Post Harvest Handling, ISEKI-Food Association, Vienna, AustriaCorrespondence[email protected] [email protected]
https://orcid.org/0000-0002-9122-8697View further author information
https://orcid.org/0000-0002-9122-8697View further author information