Wordt geladen...
How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, etha...
Bewaard in:
| Gepubliceerd in: | Foods |
|---|---|
| Hoofdauteurs: | , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2020
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7278784/ https://ncbi.nlm.nih.gov/pubmed/32414113 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9050626 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|