Effect of surfactant and batter mix ratio on the properties of coated poultry product

International Journal of Food Properties

Volumn 7, Issue 2, 2004, Pages 341-352

  Maskat, Mohamad Yusof ^a   Kerr, William Lloyd ^b  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Adhesion; Batter breading; Poultry; Surfactant

Indexed keywords

ADHESION; COATINGS; FOOD ADDITIVES; OILS AND FATS; PROTEINS; RHEOLOGY; SURFACE ACTIVE AGENTS; SURFACE TENSION; VISCOSITY;

BATTER/BREADING; GELATIN; GUMS; POULTRY;

MEATS;

COLUMBA; GALLUS GALLUS;

EID: 4043102655     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120030042     Document Type: Article

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