Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets

Chemical Engineering Communications

Volumn 193, Issue 6, 2006, Pages 675-682

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

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Apparent viscosity; Batter; Chicken nuggets; Frying; Gum; Starch

Indexed keywords

CELLULOSE DERIVATIVES; FOOD PRODUCTS; STARCH; VISCOSITY;

BATTERS; CHICKEN NUGGETS; FRYING; HYDROCOLLOIDS;

HYDROGELS;

CELLULOSE DERIVATIVES; FOOD PRODUCTS; HYDROGELS; STARCH; VISCOSITY;

AMYLOMAIZE; GELS; GUAR GUM; HYDROXYPROPYL METHYL CELLULOSE; STARCH; VISCOSITY; XANTHAN GUM;

EID: 33644819085     PISSN: 00986445     EISSN: 15635201     Source Type: Journal    
DOI: 10.1080/00986440500194069     Document Type: Article

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