Open AccessEffect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties
Author(s) -
Mohammad Noshad,
Behzad Nasehi,
Adieh Anvar
Publication year - 2017
Publication title -
nutrition and food sciences research
Language(s) - English
Resource type - Journals
eISSN - 2383-3009
pISSN - 2383-0441
DOI - 10.29252/nfsr.4.4.5
Subject(s) - mucilage , food science , green tea , coating , sensory system , chemistry , traditional medicine , botany , biology , medicine , organic chemistry , neuroscience
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