Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids.

Gels · 2025 · PMC12562527 · PMID 41149386

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a decreasing trendno p-value reported

However, the SFA content in the GuG group showed a decreasing trend at 180 °C.

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