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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...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 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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