Formulation of crispy chicken burger patty batter: properties and storage qualities

• Main Authors: Othman, Siti Hajar, Mohd Rosli, Nazirah, Nordin, Norhazirah, Abdul Aziz, Masturina
• Format: Article
• Published: AIMS Press 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/101565/; https://www.aimspress.com/article/doi/10.3934/agrfood.2022027?viewType=HTML
• Institution: Universiti Putra Malaysia

This study formulated the batter systems for crispy chicken burger patties using wheat flour-based batter and rice flour-based batter with the ratios of 2:2:1:1 and 2:1:2:1 (wheat flour/rice flour: corn flour: crispy flour: spicy flour). The crispy chicken burger patties were evaluated in terms of p...