Innovative method for preparing a frozen, battered food without a prefrying step

Food Hydrocolloids

Volumn 18, Issue 2, 2004, Pages 227-231

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

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

Author keywords

Batters; Frying; Methylcellulose; Oil absorption

Indexed keywords

GELATION; MOISTURE; MOISTURE DETERMINATION;

BATTER; FOOD PRODUCTION; FRYING; HOT WATER; INNOVATIVE METHOD; INNOVATIVE PROCESS; METHYLCELLULOSE; OIL ABSORPTION; THERMAL GELATION; WATER BATHS;

OILS AND FATS;

FAT; METHYLCELLULOSE;

ARTICLE; BATH; COLOR; FOOD COATING; FOOD FREEZING; FOOD INDUSTRY; FOOD PROCESSING; FRYING; GEL; GELATION; HEATING; MOISTURE; SQUID; TEMPERATURE DEPENDENCE;

CEPHALOPODA;

EID: 1042289449     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00067-5     Document Type: Article

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