검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Experimental measurement of physical pressure in foods during frying Sandhu J, Bansal H, Takhar PS Journal of Food Engineering, 115(2), 272, 2013 |
| 2 |
Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy Adedeji AA, Liu L, Ngadi MO Journal of Food Engineering, 102(1), 49, 2011 |
| 3 |
Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets Adedeji AA, Ngadi MO, Raghavan GSV Journal of Food Engineering, 91(1), 146, 2009 |
| 4 |
Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets Altunakar B, Sahin S, Sumnu G Chemical Engineering Communications, 193(6), 675, 2006 |
| 5 |
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets Dogan SF, Sahin S, Sumnu G Journal of Food Engineering, 71(1), 127, 2005 |