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

M. J. Carvalho, Jorge Ruiz Carrascal

    5 Citationer (Scopus)

    Fingeraftryk

    Dyk ned i forskningsemnerne om 'Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation'. Sammen danner de et unikt fingeraftryk.

    Food Science

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