Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks

Poultry Science

Volumn 80, Issue 7, 2001, Pages 988-996

  Mukprasirt, A ^a   Herald, T J ^a   Boyle, D L ^a   Boyle, E A E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Adhesion batter; Batter; Chicken drumstick; Coating; Rice flour

Indexed keywords

CANOLA OIL; MONOUNSATURATED FATTY ACID; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE;

ABSORPTION; ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COOKING; FAT INTAKE; FLOUR; FOOD HANDLING; FREEZING; MICROBIOLOGY; PHYSICAL CHEMISTRY; POULTRY; RICE; SKELETAL MUSCLE; TOUCH; ULTRASTRUCTURE;

ABSORPTION; ANIMALS; CHEMISTRY, PHYSICAL; CHICKENS; COOKERY; DIETARY FATS; FATTY ACIDS, MONOUNSATURATED; FLOUR; FOOD TECHNOLOGY; FREEZING; MUSCLE, SKELETAL; ORYZA SATIVA; POULTRY; THIOBARBITURATES; TOUCH;

EID: 0035403892     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.7.988     Document Type: Article

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