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