Properties of coating systems during the initial period of deep-fat frying as affected by flour type, temperature and pressure
This study was carried out to determine the properties of coatings made from wheat, rice and sago flour when fried under different frying temperature and pressure during the initial period of deep-fat frying. Three types of batter made from wheat, rice and sago flour were prepared by mixing each fl...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Kebangsaan Malaysia
2009
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| Online Access: | http://journalarticle.ukm.my/71/1/ http://journalarticle.ukm.my/71/ http://www.ukm.my/~jsm/kandungan.html |
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