Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
| Originalsprog | Engelsk |
|---|---|
| Tidsskrift | Journal of Food Science and Technology |
| Vol/bind | 55 |
| Udgave nummer | 6 |
| Sider (fra-til) | 2068-2078 |
| Antal sider | 11 |
| ISSN | 0022-1155 |
| DOI | |
| Status | Udgivet - 2018 |
Links
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5976590/pdf/13197_2018_Article_3121.pdf
Forlagets udgivne version
ID: 197839495