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Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions

  • Published:2021-12-02 Issue: Volume: Page:
  • ISSN:0009-0352
  • Container-title:Cereal Chemistry
  • language:en
  • Short-container-title:Cereal Chem

Author:

Boue Stephen M.1ORCID,Chen Ming‐Hsuan2ORCID,Daigle Kim W.1,Lea Jeanne M.1,Bett‐Garber Karen L.1

Affiliation:

1. U. S. Department of Agriculture Agricultural Research Service Southern Regional Research Center New Orleans Louisiana USA

2. U. S. Department of Agriculture Agricultural Research Service Dale Bumpers National Rice Research Center Stuttgart Arkansas USA

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference48 articles.

1. Microstructural properties of deep‐fat dried chicken nuggets coated with different batter formulation;Adedeji A. A.;International Journal of Food Properties,2011

2. Physiochemical properties and sensory attributes of resistant starch‐supplemented granola bars and cereals;Aigster A.;Food Science Technology,2011

3. Dietary fiber, non‐starch polysaccharides and resistant starch—A review;Baghurst P. A.;Food Australia,1996

4. Distinctive sensory features introduced by resistant starch in baked products;Baixauli R.;LWT ‐ Food Science and Technology,2008

5. The effect of edible film on oil uptake and moisture retention of a deep‐fat fried poultry product;Balasubramaniam V. M.;Journal of Food Process Engineering,1997
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