Sodium carboxymethylcellulose–sodium caseinate complex hydrocolloid enhances the oil barrier properties of batter‐coated deep‐fried pork
Xinru Yan(Hefei University of Technology), Bao Zhang(Hefei University of Technology), Hua Tao(Hefei University of Technology), Yongsheng Ni(Hefei University of Technology), Baocai Xu(Hefei University of Technology), Ran Feng(China Agricultural University), Hao Zhang(Luohe Medical College), Qiuya Ji(Hefei University of Technology)
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