Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget-Reference-Cited by-同舟云学术

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Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget

Published:2009 Issue:1 Volume:42 Page:438-440
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ngadi M.O.,Wang Y.,Adedeji A.A.,Raghavan G.S.V.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Moisture content;AACC,1986

2. Official methods of analysis;AOAC,1990

3. Dynamics of crust formation and kinetics of quality changes during frying of meatballs;Ateba;Journal of Food Science,1994

4. Processing material with microwave energy;Clark;Material Science and Engineering, A,2000

5. Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based food;Debnath;Lebensmittel-Wissenschaft und-Technologie,2003

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