Effects of Adding Different Functional Components on Batter Characteristics and Oil Penetration of Deep-fried Coated Eggplant Slices
In order to investigate the coating properties of nine functional components and the effects of oil penetration on deep-fried coated eggplant slices, the pick-up rate, texture, calorimetric properties, moisture adsorption isotherm, oil content and microstructure of fried battered and deep-fried coat...
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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
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120005 |
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