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Development of gluten-free batter from three Thai rice cultivars and its utilization for frozen battered chicken nugget
Rice flour based batter (RFBB) formulations were developed for deep-fat fried chicken nugget application. Ten combinations of the waxy rice (Rice Division6, RD6), low apparent amylose content (AAC) (Khao Dawk Mali105, KDML105) and high AAC rice (Rice Division31, RD31) were prepared according to the...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6675816/ https://ncbi.nlm.nih.gov/pubmed/31413389 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03791-w |
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