Insight into wheat starch characteristics and fat absorption of breaded fish nuggets during frying
Author:
Funder
University of Tennessee
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
1. The physicochemical properties of swelled maize starch granules complexed with lauric acid;Chang;Food Hydrocolloids,2013
2. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets;Chen;J. Food Sci.,2020
3. Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch;Chen;Food Hydrocolloids,2019
4. Effect of frying on the pasting and rheological properties of normal maize starch;Chen;Food Hydrocolloids,2018
5. Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD;Chen;Food Chem.,2018
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