Effect of frying on the microstructure of frozen battered squid rings-Reference-Cited by-同舟云学术

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Effect of frying on the microstructure of frozen battered squid rings

Published:2001-11-01 Issue:6 Volume:213 Page:448-455
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Llorca Empar,Hernando Isabel,Pérez-Munuera Isabel,Fiszman Susana,Lluch Ángeles

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002170100382.pdf

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction;Journal of Food Quality;2022-12-15

2. Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment;Frontiers in Nutrition;2022-11-09

3. Halogenated natural products and anthropogenic persistent organic pollutants in chokka squid (Loligo reynaudii) from three sites along the South Atlantic and Indian Ocean coasts of South Africa;Environmental Pollution;2019-12

4. Effective strategies for reduction of oil content in deep-fat fried foods: A review;Trends in Food Science & Technology;2019-10

5. Effect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product;Agriculture and Natural Resources;2018-12

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