Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets

European Food Research and Technology

Volumn 220, Issue 5-6, 2005, Pages 502-508

  Dogan, Seyhan Firdevs ^a   Sahin, Serpil ^a   Sumnu, Gulum ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Batter; Chicken nuggets; Frying; Physical properties; Protein; Rheology

Indexed keywords

FOOD PROCESSING; PHYSICAL PROPERTIES; PROTEINS; RHEOLOGY; THERMOCOUPLES; VISCOMETERS;

BATTER; CHICKEN NUGGESTS; FRYING; WHEY PROTEIN ISOLATE (WPI);

MEATS;

GALLUS GALLUS; GLYCINE MAX;

EID: 18744366930     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-1099-7     Document Type: Article

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