Effect of different types of flour on the oil absorption and crispness of fried batter / Shirariza Alias

• Main Author: Alias, Shirariza
• Format: Thesis
• Language: English
• Published: 2003
• Online Access: https://ir.uitm.edu.my/id/eprint/104853/1/104853.pdf; https://ir.uitm.edu.my/id/eprint/104853/

Fried batter is primary thought as enhancing a food product's appearance and taste characteristics. Fried batter adds value to a product by improving the texture, flavor, color and reducing water loss during flying which in turn, lowers oil absorption. Crispness and oil absorption of fried batt...