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Scientists find way to trim fat in fried Southern foods
Georgia researchers at the University of Georgia Griffin Experiment Station report an invisible tasteless coating that reduces fat absorption in fried chicken, potatoes, and hush puppies by 25 to 50 percent. The coating uses peanut, corn, or soybean proteins and is still under testing.
MENTIONED IN THIS ARTICLE
Albany, Ga
Georgia
University of Georgia
Griffin
South
Manjeet Chinnin
Chinnin
Tifton
SRRDI
United States Department of Energy
Savannah River