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Volumn 95, Issue 4, 2009, Pages 684-692

Effects of microwave frying and different flour types addition on the microstructure of batter coatings

Author keywords

Batter; Chicken; Deep fat frying; Microwave frying; Scanning electron microscopy (SEM)

Indexed keywords

BATTER; BULK VOLUME; CHICKEN; CHICKPEA FLOUR; CORN FLOUR; DEEP-FAT FRYING; GAS CELL; INNER SURFACES; LOWER HARDNESS; OIL TEMPERATURE; OUTER SURFACE; POWER LEVELS; SOY FLOUR; WHEAT FLOURS;

EID: 69249209677     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.037     Document Type: Article
Times cited : (44)

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