Development of Low-Fat Fried Fish by Using a Protein-based Edible Coating and Batter Modification

dc.contributor.advisor	Reza Tahergorabi
dc.contributor.author	MALAK HASSAN MANSI AZAHRANI
dc.date	2018
dc.date.accessioned	2022-06-01T03:19:31Z
dc.date.available	2022-06-01T03:19:31Z
dc.degree.department	Food and Nutritional Science
dc.identifier.other	37522
dc.identifier.uri	https://drepo.sdl.edu.sa/handle/20.500.14154/55530
dc.publisher	Saudi Digital Library
dc.title	Development of Low-Fat Fried Fish by Using a Protein-based Edible Coating and Batter Modification
dc.type	Thesis
sdl.thesis.level	Master
sdl.thesis.source	SACM - United States of America

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