Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods-Reference-Cited by-同舟云学术

Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods

Published:2003-05 Issue:3 Volume:17 Page:305-310
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Baixauli R,Sanz T,Salvador A,Fiszman S.M

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference8 articles.

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2. Calder, J.W., Erickson, L. J., & Pinegar, R. K. (1994). Nestec SA, assignee. Process for producing frozen par-fried potato strips. US Patent 5,302,410.

3. Lenchin, J. M., & Bell, H. (1985). National Starch and Chemical Corporation, assignee. Process for coating foodstuff with batter containing high amylose flour for microwave cooking. US Patent 4,529,607.

4. Ingredient selection for batter systems;Loewe,1990

5. Role of ingredients in batter systems;Loewe;Cereal Foods World,1993

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