Effect of Batter Formulation and Pre-drying Time on Qualities of Fried Batter Coatings Prepared with a New Device

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Bibliographic Details
Published in:Advance Journal of Food Science and Technology 2016-06, Vol.11 (6), p.468-475
Main Authors: Qi, Lina, Cheng, Yudong, Jin, Yinzhe
Format: Article
Language:English
Online Access:Get full text
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ISSN:2042-4876
2042-4868
2042-4876
DOI:10.19026/ajfst.11.2663