EFFECTS OF HYDROCOLLOIDS ON APPARENT VISCOSITY OF BATTERS AND QUALITY OF CHICKEN NUGGETS
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,General Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/00986440500194069
Reference18 articles.
1. Water Retention Capacity and Viscosity Effect of Powdered Cellulose
2. Reduction of fat in fried batter coatings with powdered cellulose
3. Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods
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