Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO [electronic resource]

By:

Carvalho, M J

Contributor(s):

Ruiz-Carrascal, J

Publication details: Journal of food science and technology Jun 2018Description: 2068-2078 p. digitalISSN:

0022-1155

Online resources:

Available from publisher's website

In: Journal of food science and technology vol. 55

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Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO

APA

Carvalho M. J., Ruiz-Carrascal J., . (2018). Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO. : Journal of food science and technology.

Chicago

Carvalho M J, Ruiz-Carrascal J, . 2018. Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO. : Journal of food science and technology.

Harvard

MLA

Carvalho M J, Ruiz-Carrascal J, . Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO. : Journal of food science and technology. 2018.

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