Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts . The North African Journal of Food and Nutrition Research, [S. l.], v. 9, n. 19, p. 13–22, 2025. DOI: 10.51745/najfnr.9.19.13-22. Disponível em: https://www.ojs.ktobah.com/home/article/view/557. Acesso em: 4 apr. 2026.