Carvalho, M J <br/><br/>
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO  [electronic resource] 

 -  Journal of food science and technology  Jun 2018 
 - 2068-2078 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-018-3121-2  doi