Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Lee, Sara S.

Date: 2000

Subjects: Batters (Food)
Deep frying
Food texture
Fried food
Rheology

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xiv, 127 pages

Permalink: https://doi.org/doi:10.25335/hb3d-y998