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Journal: Molecules, 2025
Volume: 30
Number: 1139
1139
Article: Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)
Authors: by Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki and Małgorzata Tabaszewska
Link: https://www.mdpi.com/1420-3049/30/5/1139

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