Effect of Zedo Gum‐Based Coatings Containing Tarragon and Zataria multiflora Boiss Essential Oils on Oil Uptake, Acrylamide Formation and Physicochemical Properties of Fried Potato Strips
Niyoosha Khajeh, Hamid Babapour, Bahram Hassani, Abdorreza Mohammadi Nafchi, L. Nouri, Ahmadreza Abedinia
Food Science & Nutrition