Mukprasirt, A <br/><br/>
Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks.  [electronic resource] 

 -  Poultry science  Jul 2001 
 - 988-96 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/80.7.988  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Absorption<br/>Animals<br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Chickens<br/>Cooking<br/>Dietary Fats--analysis<br/>Fatty Acids, Monounsaturated--chemistry<br/>Flour--analysis<br/>Food Technology<br/>Freezing<br/>Muscle, Skeletal--ultrastructure<br/>Oryza--chemistry<br/>Poultry<br/>Rapeseed Oil<br/>Thiobarbiturates--analysis<br/>Touch