Author:
Fiszman Susana,Salvador Ana
Reference38 articles.
1. The effect of powdered cellulose on oil fat uptake during the frying of battered products;Ang;J Am Chem Soc,1989
2. Reduction of fat in fried batter coatings with powdered cellulose;Ang;J Am Chem Soc,1993
3. Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product;Annapure;Fett Lipid,1999
4. Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness;Antonova;J Food Sci,2003
5. Sensory assessment of crispness in a breaded fried food held under a heat lamp;Antonova;Foodservice Res Int,2004