@article{54c095dc8ce440e99850fa1fd9ad5add,
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",
publisher = "Springer India",
number = "6",
}