Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips

✍ Scribed by Chaiwut Gamonpilas; Waranit Pongjaruvat; Pawadee Methacanon; Nispa Seetapan; Asira Fuongfuchat; Akamol Klaikherd

• Book ID: 119297278
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 518 KB
• Volume: 114
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2012.08.008