Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 12, 2010, Pages 2484-2489

  Nakamura, Sumiko ^a   Ohtsubo, Ken'Ichi ^a  

^a NIIGATA UNIVERSITY   (Japan)

Author keywords

Amylose; Batter; Oil uptake; Pasting property; Rice flour

Indexed keywords

AMYLOSE; BATTER; OIL UPTAKES; PASTING PROPERTY; RICE FLOUR;

ABSORPTION;

AMYLOSE; OIL; STARCH;

ABSORPTION; ARTICLE; CHEMISTRY; COOKING; FLOUR; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; RICE; TASTE;

ABSORPTION; AMYLOSE; COOKING; FLOUR; FOOD HANDLING; OILS; ORYZA SATIVA; PHYSICOCHEMICAL PROCESSES; STARCH; TASTE;

TRITICUM AESTIVUM;

EID: 78650632958     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.100584     Document Type: Article

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