Effect of edible coating ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product

Songklanakarin Journal of Science and Technology

Volumn 30, Issue SUPPL. 1, 2008, Pages 25-34

  Usawakesmanee, Worapong ^a   Chinnan, Manjeet S ^b   Wuttijumnong, Phaisan ^a   Jangchud, Anuvat ^c   Raksakulthai, Nongnuch ^d  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF GEORGIA   (United States)

^c Faculty of Agro Industry

^d KASETSART UNIVERSITY   (Thailand)

Author keywords

Breaded shrimp; Deep fat frying; Edible coating; Fat content; Moisture content

Indexed keywords

EID: 48349125769     PISSN: 01253395     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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