Rheological properties of batter systems formulated using different flour combinations

Journal of Food Engineering

Volumn 77, Issue 2, 2006, Pages 334-341

  Xue, Jun ^a   Ngadi, Michael ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Batter coating; Flour; Fried products; Rheological properties; Viscoelastic properties

Indexed keywords

GELATION; PHASE TRANSITIONS; RHEOLOGY; VISCOELASTICITY;

BATTER COATINGS; FLOUR; FRIED PRODUCTS; RHEOLOGICAL PROPERTIES; VISCOELASTIC PROPERTIES;

FOOD PRODUCTS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 33746837650     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.039     Document Type: Article

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