Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis

Poultry Science

Volumn 79, Issue 9, 2000, Pages 1356-1363

  Mukprasirt, A ^a   Herald, T J ^a   Boyle, D L ^a   Rausch, K D ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Adhesion; Batter; Chicken drumstick; Microscopy; Rice

Indexed keywords

ALBUMINOID; METHYLCELLULOSE; STARCH;

ANIMAL; ARTICLE; CHICKEN; COLLOID; CONFOCAL MICROSCOPY; COOKING; FLOUR; FOOD; FOOD HANDLING; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; RICE;

ALBUMINS; ANIMALS; CHEMISTRY, PHYSICAL; CHICKENS; COLLOIDS; COOKERY; FLOUR; FOOD TECHNOLOGY; METHYLCELLULOSE; MICROSCOPY, CONFOCAL; ORYZA SATIVA; OXIDATION-REDUCTION; POULTRY PRODUCTS; STARCH;

EID: 0034277424     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/79.9.1356     Document Type: Article

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