Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures

Food Hydrocolloids

Volumn 23, Issue 5, 2009, Pages 1443-1448

  Albert, A ^a   Perez Munuera, I ^b   Quiles, A ^b   Salvador, A ^a   Fiszman, S M ^a   Hernando, I ^b  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Adhesion; Batters; Frying; Hydrocolloids; Microwave; Nuggets; Oven; Predust

Indexed keywords

TRITICUM AESTIVUM;

EID: 60149098491     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.11.015     Document Type: Article

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