Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03366-4.pdf
Reference40 articles.
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2. Adedeji, A. A., & Ngadi, M. O. (2011). Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation. International Journal of Food Properties, 14(1), 68–83. https://doi.org/10.1080/10942910903131423
3. Adedeji, A. A., & Ngadi, M. (2018). Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato. Journal of Food Engineering, 218, 24–32. https://doi.org/10.1016/j.jfoodeng.2017.08.024
4. Balasubramanian, S., Devi, A., Singh, K. K., Bosco, S. J. D., & Mohite, A. M. (2016). Application of glass transition in food processing. Critical Reviews in Food Science and Nutrition, 56(6), 919–936. https://doi.org/10.1080/10408398.2012.734343
5. Bhuiyan, M. H. R., & Ngadi, M. O. (2023a). Air-frying of meat analog based parfried frozen batter coated foods. Journal of Food Engineering, 111844. https://doi.org/10.1016/j.jfoodeng.2023.111844
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