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Subject: Batters (Food)
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Electronic Theses & Dissertations
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Theses
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English
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Chickens
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Deep frying
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Flour
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Food texture
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Fried food
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Poultry
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Poultry as food
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Rheology
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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
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