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Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

oleh: Kumar Gaurav, Naresh Kumar Mehta, Ranendra Kumar Majumdar, M. Bhargavi Priyadarshini, Prasenjit Pal, K. A. Martin Xavier, Sanjeev Sharma