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Effects of different batter formulations on the quality of deep-fat-fried carrot slices

✍ Scribed by Neslihan Akdeniz; Serpil Sahin; Gülüm Sumnu

Publisher
Springer
Year
2005
Tongue
English
Weight
193 KB
Volume
221
Category
Article
ISSN
0044-3026

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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 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 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