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February 27, 2023Food ControlOpen Access

Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs

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Authors

ZWZun WangThe University of MelbourneKNKen NgThe University of MelbourneRWRobyn D. WarnerThe University of Melbourne

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Wang et al. (2023) studied this question.

synapsesocial.com/papers/6a7c5ee1db925e9755400af5https://doi.org/10.1016/j.foodcont.2023.109715
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