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Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying

Crossref DOI link: https://doi.org/10.1016/j.lwt.2024.116232

Published Print: 2024-06

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Zhang, Jian-Guo

Zhang, Ying

Zhang, Wang-Wei

Thakur, Kiran

Hu, Fei

Ni, Zhi-Jing

Wei, Zhao-Jun https://orcid.org/0000-0003-1729-209X
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Text and Data Mining valid from 2024-06-01

Text and Data Mining valid from 2024-06-01

Version of Record valid from 2024-05-20
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This article is maintained by: Elsevier

Article Title: Mechanistic evaluation of carboxymethyl cellulose physicochemical and functional activity of breadcrumbs after frying

Journal Title: LWT

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.lwt.2024.116232

Content Type: article

Copyright: © 2024 The Authors. Published by Elsevier Ltd.