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Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1194-1199

Rheological characterization of rice flour-based batters

(3) Mukprasirt, A a Herald, T J a Flores, R A a

a KANSAS STATE UNIVERSITY (United States)

Author keywords

Batter; Deep fat frying; Rheology; Rice flour; Viscosity

Indexed keywords

EID: 0034473845 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2000.tb10264.x Document Type: Article

Times cited : (50)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.