Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

M. J. Carvalho; Jorge Ruiz Carrascal

doi:10.1007/s13197-018-3121-2

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO₂ incubation

5 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Food Science and Technology
Vol/bind	55
Udgave nummer	6
Sider (fra-til)	2068-2078
Antal sider	11
ISSN	0022-1155
DOI	https://doi.org/10.1007/s13197-018-3121-2
Status	Udgivet - 1 jun. 2018

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10.1007/s13197-018-3121-2

Citationsformater

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title = "Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation",

keywords = "Deep fat-frying, Oven reheating, Tempura, Crispness, Ethanol",

author = "Carvalho, {M. J.} and Carrascal, {Jorge Ruiz}",

year = "2018",

month = jun,

day = "1",

doi = "10.1007/s13197-018-3121-2",

language = "English",

volume = "55",

pages = "2068--2078",

journal = "Journal of Food Science and Technology",

issn = "0022-1155",

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TY - JOUR

T1 - Improving crunchiness and crispness of fried squid rings through innovative tempura coatings

T2 - addition of alcohol and CO2 incubation

AU - Carvalho, M. J.

AU - Carrascal, Jorge Ruiz

PY - 2018/6/1

Y1 - 2018/6/1

KW - Deep fat-frying

KW - Oven reheating

KW - Tempura

KW - Crispness

KW - Ethanol

U2 - 10.1007/s13197-018-3121-2

DO - 10.1007/s13197-018-3121-2

M3 - Journal article

C2 - 29892107

SN - 0022-1155

VL - 55

SP - 2068

EP - 2078

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 6

ER -

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

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Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO₂ incubation