Multifractal characterization of fried foods pore microstructure
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Reference33 articles.
1. Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy;Adedeji;Journal of Food Engineering,2011
2. 3-D imaging of deep-fat fried chicken nuggets breading coating using X-ray micro-CT;Adedeji;International Journal of Food Engineering,2009
3. Characterisation of pore properties of deep-fat-fried chicken nuggets breading coating using mercury intrusion porosimetry technique;Adedeji;International Journal of Food Science and Technology,2010
4. Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation;Adedeji;International Journal of Food Properties,2011
5. Porosity determination of deep-fat-fried coatings using pycnometer (Fried batter porosity determination by pycnometer);Adedeji;International Journal of Food Science and Technology,2011
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