Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation

International Journal of Food Properties

Volumn 14, Issue 1, 2011, Pages 68-83

  Adedeji, Akinbode A ^a   Ngadi, Michael O ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Batter; Food coating; Food imaging; Microstructures; X ray micro computed tomography

Indexed keywords

BATTER; CARBOXY-METHYL CELLULOSE; CHICKEN NUGGETS; FAT CONTENTS; FOOD COATING; FOOD IMAGING; FRAGMENTATION INDEX; MICRO-STRUCTURAL; MICROSTRUCTURAL PARAMETERS; MICROSTRUCTURAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; STRUCTURE MODELS; WHEAT FLOURS; X RAY MICRO-COMPUTED TOMOGRAPHY;

ANIMALS; COATINGS; MICROSTRUCTURE; X RAYS;

COMPUTERIZED TOMOGRAPHY;

TRITICUM AESTIVUM;

EID: 78650653811     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903131423     Document Type: Article

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