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Effect ofGanghwayakssuk(Artemisia princepsPamp.) on oxidative stability of deep fried chicken nuggets

✍ Scribed by Ko-Eun Hwang; Yun-Sang Choi; Ji-Hun Choi; Hack-Youn Kim; Hyun-Wook Kim; Mi-Ai Lee; Hae-Kyung Chung; Cheon-Jei Kim

Book ID
106266890
Publisher
The Korean Society of Food Science and Technology
Year
2011
Tongue
English
Weight
238 KB
Volume
20
Category
Article
ISSN
1226-7708

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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