Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

LWT

Volumn 41, Issue 1, 2008, Pages 109-118

  Naruenartwongsakul, S ^a,b   Chinnan, M S ^c   Bhumiratana, S ^a   Yoovidhya, T ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b CHIANG MAI UNIVERSITY   (Thailand)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Deep fat frying; Hydroxypropyl methylcellulose; Methylcellulose; Microstructure; Scanning electron microscopy; Wheat flour batter

Indexed keywords

ETHERS; MICROSTRUCTURE; MOISTURE; MOLECULAR WEIGHT; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

DEEP FAT FRYING; HYDROXYPROPYL METHYLCELLULOSE; METHYLCELLULOSE; WHEAT FLOUR BATTER;

AGRICULTURAL PRODUCTS;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 35548980837     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.02.004     Document Type: Article

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