Effect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product-Reference-Cited by-同舟云学术

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Effect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product

Published:2018-12 Issue:6 Volume:52 Page:565-572
ISSN:2452-316X
Container-title:Agriculture and Natural Resources
language:en
Short-container-title:Agriculture and Natural Resources

Author:

Pongsawatmanit Rungnaphar,Ketjarut Soraya,Choosuk Panusorn,Hanucharoenkul Pattharasuda

Funder

Kasetsart University Research and Development Institute (KURDI)

Publisher

Kasetsart University and Development Institute

Subject

General Agricultural and Biological Sciences

Reference30 articles.

1. Functionality of batters containing different gums for deep-fat frying of carrot slices;Akdeniz;J. Food Eng.,2006

2. Hydrocolloids: Practical Guides for the Food Industry;Andrew,2004

3. Official Methods of Analysis of Official Analytical Chemists, seventeenth ed;AOAC,2000

4. Rheology of concentrated suspensions;Bergstrom,1994

5. Food Texture and Viscosity: Concept and Measurement;Bourne,2002

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4. Proses Pembuatan Chicken Pompom pada Opini Kopi Coffe Shop di Ascent Premiere Hotel and Convention Malang;Jurnal Pariwisata dan Perhotelan;2023-11-29

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