Effects of microwave frying and different flour types addition on the microstructure of batter coatings

Author:

Barutcu Isil,Sahin Serpil,Sumnu Gulum

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Microstructural changes of potato cells and starch granules heated in oil;Aguilera;Food Research International,2001

2. Effects of different batter formulations on quality of deep-fat fried carrot slice;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. Functionality of batters containing different starch types for deep-fat frying of chicken nuggets;Altunakar;European Food Research and Technology (Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A),2004

5. Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets;Altunakar;Chemical Engineering Communications,2006

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