The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

Journal of Food Engineering

Volumn 88, Issue 1, 2008, Pages 45-54

  Chen, Hui Huang ^a   Kang, Hong Yi ^a   Chen, Su Der ^a  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

Batter; Crispness; Crust; HPMC; Rheological properties; Viscosity

Indexed keywords

ELASTIC MODULI; PROTEINS; RHEOLOGY; SOLIDIFICATION; VISCOSITY; WATER CONTENT;

BATTERS; CRISPNESS; CRUSTS; RHEOLOGICAL PROPERTIES;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 41849103011     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.017     Document Type: Article

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