Porosity of Deep Fat Fried Breaded Chicken Meat
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have been evaluated. Porosity of the fried breaded chicken meat was calculated from particle and bulk de...
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| Hauptverfasser: | , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2009-01-01
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| Schriftenreihe: | Food Technology and Biotechnology |
| Schlagworte: | |
| Online-Zugang: | http://hrcak.srce.hr/file/68384 |
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