Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets

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Frying pressure and temperature effects on sensory characteristics of coated chicken nuggets

A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour with water at...

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Bibliographic Details
Main Authors:	Salma Mohamad Yusop, Mohamad Yusof Maskat, Wan Aida Wan Mustapha, Aminah Abdullah
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2009
Online Access:	http://journalarticle.ukm.my/72/ http://journalarticle.ukm.my/72/1/

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