Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

• المؤلفون الرئيسيون: S. Naruenartwongsakul, M. S. Chinnan, S. Bhumiratana, T. Yoovidhya
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=35548980837&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/60123

The effect of type, molecular weight, and concentration of cellulose ethers on the microstructure of fried batter-coated potatoes in two batter systems: controlled viscosity batters (CVB) at 1200 cP and controlled initial moisture content batters (CIMB) at 134 g/100 g flour, were studied by coating...