Effect of corn flour, salt, and leavening on the texture of fried, battered squid rings

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 730-733

  Salvador, A ^a   Sanz, T ^a   Fiszman, S ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Battered; Corn flour; Fried; Leavening; Salt; Squid; Texture

Indexed keywords

CEPHALOPODA; ZEA MAYS;

EID: 0036220283     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10667.x     Document Type: Article

References (7)

1. Influence of batter viscosity on breading of chicken drumsticks
2. Quality evaluation of deep-fat fried onion rings
3. Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by 3 hydrocolloids
4. Ingredient selection for batter systems
5. Role of ingredients in batter systems
6. Factors influencing wheat flour performance in batter systems
7. Reproducible texture analysis of potato chips