Development of low-fat fried fish using a two-prong strategy
In this study, a two-prong strategy was devised to reduce fat-uptake in deep-fat fried fish by developing a low cost, sustainable and product-friendly edible coating using fish processing acure face lotion by-products and replacement of corn starch in batter with sweet potato starch.Edible coatings (protein concentrations of 0, 5%, 10%, and 15%) we