Effect of different types of flour on the oil absorption and crispness of fried batter / Shirariza Alias
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...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2003
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| Online Access: | https://ir.uitm.edu.my/id/eprint/104853/1/104853.pdf |
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