Performance of three different types of resistant starch in fried battered food

European Food Research and Technology

Volumn 227, Issue 1, 2008, Pages 21-27

  Sanz, T ^a   Salvador, A ^a   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Battered food; Colour; Crispness; Resistant starch; Rheology; Sensory acceptability

Indexed keywords

FOOD PRODUCTS; TEXTURES; VISCOELASTICITY;

BATTERED FOOD; RESISTANT STARCH; SENSORY ACCEPTABILITY;

STARCH;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 41749116819     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0687-8     Document Type: Article

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