The Effect of Baking Powder on the Microstructure, Content of Fat and Brittleness of Fried Batter-coated Chicken Nugget

Sui Mingjun,Rui Hanming

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (11) : 81.

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PDF(872 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (11) : 81.

The Effect of Baking Powder on the Microstructure, Content of Fat and Brittleness of Fried Batter-coated Chicken Nugget

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(11): 81

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