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Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets |
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| Authors: | Chaofan Chen Jiwang Chen Zijun Yuan E Liao Wenshui Xia Haibin Wang Youling L. Xiong |
| Affiliation: | 1. The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China;2. The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China School of Food Science and Technology, Jiangnan University, Wuxi, China;3. The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China;4. The Department of Animal & Food Sciences, University of Kentucky, Lexington, KY |
| Abstract: | |
| Keywords: | battered and breaded fish nuggets deep-fat frying quality attributes wheat protein wheat starch |