Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying

HIGHLIGHTS

• who: Malak Angor from the Hindustan University, India have published the article: Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying, in the Journal: (JOURNAL)
• what: The aim of this study is to examine the effects of varying proportions of dried-orange-albedo and dried-apple-peel powders in edible coating films for falafel balls on their subsequent oil uptake and sensory properties when used during deep frying in oil. One of the main motivations behind current research on reducing the . . .
  

   

  

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