Open AccessEffect of carboxymethyl cellulose on properties of wheat flour-tapioca starch-based batter and fried, battered chicken product
Author(s) -
Rungnaphar Pongsawatmanit,
Soraya Ketjarut,
Panusorn Choosuk,
Pattharasuda Hanucharoenkul
Publication year - 2018
Publication title -
agriculture and natural resources
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.319
H-Index - 13
eISSN - 2468-1458
pISSN - 2452-316X
DOI - 10.1016/j.anres.2018.11.025
Subject(s) - carboxymethyl cellulose , food science , leavening agent , chemistry , starch , ingredient , xanthan gum , differential scanning calorimetry , wheat flour , materials science , sodium , fermentation , composite material , rheology , organic chemistry , thermodynamics , physics
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