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Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

Author:
Naruenartwongsakul, S., Chinnan, M.S., Bhumiratana, S., Yoovidhya, T.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 109-118
ISSN:
0023-6438
Subject:
water content, batters, cellulose, ethers, wheat flour, coatings, methylcellulose, water activity, viscosity, particle size distribution, image analysis, microstructure, scanning electron microscopy, potato chips, deep fat frying
Agid:
2054185