Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Journal of Food Science and Technology |
| Volume | 55 |
| Issue number | 6 |
| Pages (from-to) | 2068-2078 |
| Number of pages | 11 |
| ISSN | 0022-1155 |
| DOIs | |
| Publication status | Published - 2018 |
- Deep fat-frying, Oven reheating, Tempura, Crispness, Ethanol
Research areas
Links
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5976590/pdf/13197_2018_Article_3121.pdf
Final published version
ID: 197839495