Effects of Polysaccharide Hydrocolloids on Crust Characteristics and Oil Penetration of Fried Battered and Breaded Fish Nuggets
This study addressed the effect of polysaccharide hydrocolloids on the crust characteristics and oil penetration of fried battered and breaded fish nuggets (BBFNs). Fish pieces were battered with a mixture of wheat starch (WS) and wheat gluten (WG) at a ratio of 11:1 (m/m) added with 0.3% sodium car...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-005.pdf |