Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter
Jingwei Zhang, Shenglong Yang, He Liu, Tao Li, Wenfei Lan, Bo Liu, Lei Yu, Liyan Wang
Topics & Concepts
ChemistryStarchMass transferFood scienceWater contentMoistureChemical engineeringChromatographyOrganic chemistryGeotechnical engineeringEngineeringEdible Oils Quality and AnalysisProteins in Food SystemsFood composition and properties