Thermomechanical transitions of meat-analog based fried foods batter coating
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Reference64 articles.
1. Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy;Adedeji;Journal of Food Engineering,2011
2. Impact of freezing method, frying and storage on fat absorption kinetics and structural changes of parfried potato;Adedeji;Journal of Food Engineering,2018
3. Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography;Adedeji;Journal of Food Process Engineering,2009
4. 3-D imaging of deep-fat fried chicken nuggets breading coating using X-ray micro-CT;Adedeji;International Journal of Food Engineering,2009
5. Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation;Adedeji;International Journal of Food Properties,2011
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