Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull

LWT

Volumn 41, Issue 1, 2008, Pages 34-41

  Kim, Bum Keun ^a   Lee, Jun Soo ^a   Lee, Chang Ho ^a   Park, Dong June ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Composite; Deep fat frying; Dry particle coating; Fat uptake; Frying batter; Microparticulation; Soybean hull

Indexed keywords

AGRICULTURAL PRODUCTS; CELL MEMBRANES; COATINGS; COMPOSITE MATERIALS; OILS AND FATS; PARTICLE SIZE;

AIR CLASSIFYING WHEEL SPEED (ACWS); DEEP FAT FRYING; DRY PARTICLE COATING; FAT UPTAKE; FRYING BATTER; MICROPARTICULATION; SOYBEAN HULL;

HULLS (SEED COVERINGS);

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 35648990039     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.02.009     Document Type: Article

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