Effects of soy and rice flour addition on batter rheology...

Journal of Food Engineering 2005 Vol. 71; Iss. 1

Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets

Seyhan Firdevs Dogan, Serpil Sahin, Gulum Sumnu
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Volume:
71
Year:
2005
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2004.10.028
File:
PDF, 192 KB
english, 2005
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