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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

El almidón de camote [boniato] y un recubrimiento comestible a base de proteínas minimizan la absorción de grasa en el pollo frito

Kelvin Adraha Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USAView further author information
,
Daniel Ananey-Obirib Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC, USAView further author information
&
Reza Tahergorabia Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2970-4656View further author information
ORCID Icon
Pages 440-447 | Received 30 Nov 2020, Accepted 05 Apr 2021, Published online: 05 May 2021

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