Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls
Authors:
Open Access
- 5 June 2024
- journal article
- research article
- Published by Elsevier in Journal of Agriculture and Food Research
- Vol. 17
Abstract
No abstract availableKeywords
Funding Information
- U.S. Department of Agriculture (1023325)
- National Science Foundation (ECCS-2025462)
- National Institute of Food and Agriculture
- Joint School of Nanoscience and Nanoengineering
- Nanoscience and Nanoengineering, Duke University
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