Effects of different batter formulations on the quality of deep-fat-fried carrot slices

European Food Research and Technology

Volumn 221, Issue 1-2, 2005, Pages 99-105

  Akdeniz, Neslihan ^a   Sahin, Serpil ^a   Sumnu, Gülüm ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Batter; Carrot; Frying; Maltodextrin; Physical properties; Starch

Indexed keywords

DAUCUS CAROTA; MANIHOT ESCULENTA;

EID: 22644446008     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1146-z     Document Type: Article

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