Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Shan He, Yang Zhang, Caiqing Gu, Yixiao Wu, Muhammad Adil Farooq, David James Young, Jonathan Woon Chung Wong, Kun Chang, Bin Tian, Ankita Kumari, Abdul Rahaman, Jingrong Gao*

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

4 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates'. Together they form a unique fingerprint.

Agriculture & Biology

Medicine & Life Sciences

Earth & Environmental Sciences