Functionality of Hydrocolloids in Batter Coating Systems-Reference-Cited by-同舟云学术

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Functionality of Hydrocolloids in Batter Coating Systems

Published:2011 Issue: Volume: Page:117-138
ISSN:
Container-title:Batters and Breadings in Food Processing
language:
Short-container-title:

Author:

Meyers Marc A.,Grazela Andrew

Publisher

Elsevier

Reference97 articles.

1. The setting of batter by poaching instead of frying;Alginate Industries, Ltd.;Res. Disclosure (Europe) No. 18237.,1979

2. The effect of powdered cellulose on oil/fat uptake during the frying of battered food products;Ang;(Abstr.) J. Am. Chem. Soc.,1989

3. Whey and cellulose team up to make a better batter;Anonymous;Food Eng. Int.,1980

4. CSPI urges fast-food chains to avoid high-fat, salty foods;Anonymous;Food Chem. News.,1987

5. Breading systems takes the heat off processors;Anonymous;Prep. Foods.,1988

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Breading systems: I. Types, properties, quality;Proceedings of the Voronezh State University of Engineering Technologies;2023-02-28

2. Unveiling the mechanism of methylcellulose-templated synthesis of Al2O3 microspheres with organic solvents as swelling agents in microchannel;Journal of Colloid and Interface Science;2022-12

3. Texture design for breaded and battered foods;Food Texture Design and Optimization;2014-04-11

4. Effect of additives on fat uptake and sensory quality of deep fried foods;Nutrition & Food Science;2008-05-23

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