Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters-Reference-Cited by-同舟云学术

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

Published:2013-03 Issue:2 Volume:115 Page:215-219
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Jeon Soyoung,Lim Jongbin,Inglett George E.,Lee Suyong

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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2. Effects of different batter formulations on the quality of deep-fat-fried carrot slices;Akdeniz;European Food Research and Technology,2005

3. Functionality of batters containing different gums for deep-fat frying of carrot slices;Akdeniz;Journal of Food Engineering,2006

4. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties;Bönisch;International Dairy Journal,2007

5. Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours;Basman;European Food Research and Technology,2002

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