ANALYSIS OF TEXTURE OF BONELESS, FULLY FRIED BREADED CHICKEN PATTIES AS AFFECTED BY PROCESSING FACTORS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2008.00197.x/fullpdf
Reference12 articles.
1. EFFECTS OF CORN MEAL, VITAL WHEAT GLUTEN, HIGH AMYLOSE STARCH AND EXTRUSION PARAMETERS ON TECHNOLOGICAL PROPERTIES OF WHEAT-BASED EXTRUDED BREADING
2. Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness
3. ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS
4. PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY
5. MICROSTRUCTURAL CHARACTERISTICS AND COMPRESSION RESISTANCE AS INDICES OF SENSORY TEXTURE IN A CRUNCHY SNACK PRODUCT
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