Porosity determination of deep-fat-fried coatings using pycnometer (Fried batter porosity determination by pycnometer)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02631.x/fullpdf
Reference49 articles.
1. 3-D Imaging of deep-fat fried chicken nuggets breading coating using X-ray micro-CT;Adedeji;International Journal of Food Engineering,2009
2. Microstructural properties of deep-fat fried chicken nuggets coating with different batter formulation;Adedeji;International Journal of Food Properties,2010
3. Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets;Adedeji;Journal of Food Engineering,2009
4. Why food microstructure?;Aguilera;Journal of Food Engineering,2005
5. Effects of different batter formulations on the quality of deep-fat-fried carrot slices;Akdeniz;European Food Research and Technology,2005
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