Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings

European Food Research and Technology

Volumn 215, Issue 6, 2002, Pages 457-461

  Baixauli, Raquel ^a   Salvador, Ana ^a   Fiszman, Susana M ^a   Calvo, Carlos ^a  

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

Author keywords

Battered foods; Colorants; Colour; Corn flour

Indexed keywords

EID: 1042296075     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-002-0605-z     Document Type: Article

References (9)

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