Effect of cellulose ethers on the microstructure of fried wheat flour-based batters
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...
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=35548980837&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60123 |
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