https://www.selleckchem.com/products/tr-107.html
Negative impressions toward fried foods are prevalent due to their high oil absorption and caloric values. A great deal of effort has been thus made to reduce the oil uptake of fried foods. In this study, the effect of wheat and brown rice flour blends on the oil uptake of frying batters was elucidated in terms of rheology and surface roughness. The blends with higher proportions of brown rice flour had higher values of pasting parameters and also exhibited a more elastic nature. When a food matrix was deep-fat-fried with frying batters
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