CellWell record HH-77708
Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review
Sangeeth Raj A; Praveen Kumar Dubey; Hridyesh Pandey; Ashutosh Upadhyay
2026
In plain language
A review of batter formulation reports that soluble and insoluble dietary fibre added to batter coatings reduced oil uptake during frying and lowered fat content in various meat products.
- Evidence
- Emerging
Cite this record: https://thecellwell.org/studies/HH-77708
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