Oil frying processes and alternative flour coatings: physicochemical, nutritional, and sensory parameters of meat products

Passos, Thaís SouzaLima, Luzia Ellen de MendonçaMaciel, Bruna Leal Lima2025-06-062025-06-062024-02-07PASSOS, Thaís Souza; LIMA, Luzia Ellen de Mendonça; MACIEL, Bruna Leal Lima. Oil frying processes and alternative flour coatings: physicochemical, nutritional, and sensory parameters of meat products. MDPI Foods, [S.l.], v. 13, n. 4, p. 512, 7 fev. 2024. DOI 10.3390/foods13040512. Disponível em: https://www.mdpi.com/2304-8158/13/4/512. Acesso em: 19 jul. 2024.2304-8158DOI 10.3390/foods13040512https://repositorio.ufrn.br/handle/123456789/63849en-USAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/FryingNonconventional floursMoisture retentionOil absorptionOil frying processes and alternative flour coatings: physicochemical, nutritional, and sensory parameters of meat productsarticle