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Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

✍ Scribed by Su-Der Chen; Hui-Huang Chen; Yu-Chien Chao; Rong-Shinn Lin

Book ID
108171555
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
404 KB
Volume
95
Category
Article
ISSN
0260-8774

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πŸ“œ SIMILAR VOLUMES

Effects of batters containing different
Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets
✍ Serpil Sahin; Gulum Sumnu; Bilge Altunakar πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons 🌐 English βš– 111 KB

## Abstract The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep‐fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters c