Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910903131423
Reference47 articles.
1. Criterion for Oil Uptake during Deep-fat Frying
2. Food components affecting the oil absorption and crispness of fried batter
3. Recent developments in coating batters
4. Rheological properties of batter systems formulated using different flour combinations
5. Rheological properties of batter systems containing different combinations of flours and hydrocolloids
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