Ładuje się......
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...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2018
|
| Hasła przedmiotowe: | |
| Dostęp online: | 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 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|