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Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

✍ Scribed by Fereshteh Dehghan Nasiri; Mohebbat Mohebbi; Farideh Tabatabaee Yazdi; Mohammad Hossein Haddad Khodaparast

Book ID
113092094
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
556 KB
Volume
5
Category
Article
ISSN
1935-5130

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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