Coating gelatinization during initial frying period as affected by temperature

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Coating gelatinization during initial frying period as affected by temperature

Sifat pengelatinan salutan semasa peringkat awal penggorengan pada beberapa suhu yang berbeza telah dikaji. Nuget ayam, sebagai substrat, dicelup ke dalam cecair penyalut dan kemudiannya digoreng pada 150, 165 dan 180oC selama 0, 6, 18 dan 30s. Selepas penggorengan, bahagian salutan dan substrat di...

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Bibliographic Details
Main Authors:	Salma Mohamad Yusop, Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Aminah Abullah
Format:	Article
Published:	Universiti Kebangsaan Malaysia 2008
Online Access:	http://journalarticle.ukm.my/5121/

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