Effect of Different Ion Types of Cellulose on the Coating Texture of Deep-fried Batter-breaded Pork Strips
By adding anionic carboxymethylcellulose (CMC), cationic chitosan hydrochloride (CHC), and non-ionic hydroxypropyl methylcellulose (HPMC) to the batter, while adjusting the moisture content to control consistent pick-up under frying conditions, this study investigated the influence of different type...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010121 |
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