MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Degree Level: Masters
×
Subject: Rheology
×
Subject: Batters (Food)
×
Collection
Electronic Theses & Dissertations
2
Material Type
Theses
2
Language
English
2
Copyright Status
In Copyright
2
Subject
Chickens
1
Deep frying
1
Flour
1
Food texture
1
Fried food
1
Poultry
1
Poultry as food
1
Search results
Showing 1 to 2 of 2 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
Lee, Sara S.
Text (2000)
Part of
Electronic Theses & Dissertations
Rheological properties and adhesion of flour-based batter to chicken nuggets
Hsia, Hsien-Yu
Text (1989)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last
