Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages - Concepedia

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Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages

16

Citations

30

References

2023

Year

Jingwei Zhang, Tao Li, Jiawei Tang, Boyu Xiong, Yilin Zhao, Tingyu Ma, Lei Yu

International Journal of Biological Macromolecules

Food ChemistryFried CrustHealth SciencesFood PhysicFood EngineeringFood ProcessingOil AbsorptionMeat QualityFood TechnologyStarch Hydration Properties

References

	Year	Citations

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