Influence of Physicochemical Properties of Starch on Crispness of Tempura Fried Batter-Reference-Cited by-同舟云学术

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Influence of Physicochemical Properties of Starch on Crispness of Tempura Fried Batter

Published:2003-05 Issue:3 Volume:80 Page:339-345
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Matsunaga Kotaro¹²,Kawasaki Sadamichi²,Takeda Yasuhito³⁴

Affiliation:

1. United Graduate School of Agricultural Sciences, Kagoshima University, Kagoshima 890-0065, Japan.

2. Department of Research, Kumamoto Flour Milling Co., Ltd., Hanazono-1, Kumamoto 860-8625, Japan.

3. Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan.

4. Corresponding author. E-mail: takeda@chem.agri.kagoshima-u.ac.jp. Phone and fax: +81-99-285-8641.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films

2. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches

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