📣 Try out the NEW Gateway to Research and let us know what you think.

We're looking for users to test the new service during August and September and share their feedback. Express your interest by completing this short form.

Understanding and predicting sensory crispness of deep-fried battered and breaded coatings. (2019)

First Author: Voong KY

Attributed to: EPSRC Centre for Innovative Manufacturing in Food funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1111/jtxs.12456

PubMed Identifier: 31206678

Publication URI: http://europepmc.org/abstract/MED/31206678

Type: Journal Article/Review

Volume: 50

Parent Publication: Journal of texture studies

Issue: 6

ISSN: 0022-4901