Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

European Food Research and Technology

Volumn 218, Issue 4, 2004, Pages 318-322

  Altunakar, Bilge ^a   Sahin, Serpil ^a   Sumnu, Gulum ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Batter; Chicken nuggets; Frying; Physical properties; Starch

Indexed keywords

GELATION; MOISTURE; OILS AND FATS; PHYSICAL PROPERTIES; POROSITY; PROTEINS; TEXTURES;

BATTER; CHICKEN NUGGETS; FRYING;

STARCH;

MANIHOT ESCULENTA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 21044453338     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0854-5     Document Type: Article

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