Moreover, the surface application of HPMC significantly reduced fat content in the soy donuts (p < 0.05). SHC donut had the lowest fat content (25.13 g), followed by SH (26.63 g), and S (29.30 g), respectively.
Moreover, the surface application of HPMC significantlyreduced fat content in the soy donuts (p < 0.05). SHC donuthad the lowest fat content (25.13 g), followed by SH (26.63 g), and S(29.30 g), respectively.