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Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO(2) incubation

This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO(2) and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheat...

詳細記述

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書誌詳細
出版年:J Food Sci Technol
主要な著者: Carvalho, MJ, Ruiz-Carrascal, J.
フォーマット: Artigo
言語:Inglês
出版事項: Springer India 2018
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC5976590/
https://ncbi.nlm.nih.gov/pubmed/29892107
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3121-2
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