Rheological properties and adhesion of flour-based batter to chicken nuggets

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Hsia, Hsien-Yu

Date: 1989

Subjects: Batters (Food)
Chickens
Flour
Poultry
Poultry as food
Rheology

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xi, 107 leaves

Permalink: https://doi.org/doi:10.25335/w3aw-dd70