Found: 3
Select item for more details and to access through your institution.
Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating.
- Published in:
- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2669, doi. 10.1111/j.1365-2621.2011.02799.x
- By:
- Publication type:
- Article
Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 535, doi. 10.1111/j.1365-2621.2006.01262.x
- By:
- Publication type:
- Article
The performance of a methyl cellulose-treated coating during the frying of a poultry product.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 8, p. 811, doi. 10.1111/j.1365-2621.2005.00982.x
- By:
- Publication type:
- Article