A new device for studying deep-frying behavior of batters and resulting crust properties

Cereal Chemistry

Volumn 85, Issue 3, 2008, Pages 417-424

  Visser, Jendo E ^a,b   De Beukelaer, Herman ^a,b   Hamer, Rob J ^a,b   Van Vliet, Ton ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL RESULTS; COMMERCIAL PRODUCTS; CRUST FORMATIONS; DEEP FRYING; HIGH REPRODUCIBILITY; MODELLING SYSTEMS; NEW DEVICES; PHYSIO-CHEMICAL PROPERTIES; PROPERTY; REPRODUCIBILITIES;

EID: 45349096106     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-3-0417     Document Type: Article

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