Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets
A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour with water at...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Universiti Kebangsaan Malaysia
2009
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| Online Access: | http://journalarticle.ukm.my/72/1/ http://journalarticle.ukm.my/72/ http://www.ukm.my/~jsm/utama.html |
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