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

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

45

Citations

19

References

2012

Year

Chaiwut Gamonpilas, Waranit Pongjaruvat, Pawadee Methacanon, Nispa Seetapan, Asira Fuongfuchat, Akamol Klaikherd

Journal of Food Engineering

Food ChemistryChicken StripsFood EngineeringFood ProcessingBatter ViscosityOil AbsorptionFood StructureFood TechnologyHealth Sciences

References

	Year	Citations

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