Evaluation of different techniques for microstructural characterization of deep-fat fried foods
This study investigated the use of different techniques in evaluating the microstructural characteristics of deep-fat fried chicken nuggets, and considered the effect of frying conditions and batter formulation. === Mercury intrusion porosimetry was used to obtain porosity, pore size distribution an...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en |
| Published: |
McGill University
2010
|
| Subjects: | |
| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=92311 |