How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?

Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, etha...

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Detalles Bibliográficos
Autores principales: Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Vercet, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278784/
https://www.ncbi.nlm.nih.gov/pubmed/32414113
http://dx.doi.org/10.3390/foods9050626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278784/
https://www.ncbi.nlm.nih.gov/pubmed/32414113
http://dx.doi.org/10.3390/foods9050626

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