2018
DOI: 10.1108/nfs-08-2017-0168
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Investigation of oil uptake modeling and moisture content in fried nuggets using different maize starches

Abstract: Purpose In the past decades, the desire to use natural source foods has increased because of environmental compatibility, safety and appropriate costs. Sonication is used in food industry owing to its short duration of process and saving energy. The purpose of this study is to investigate the effect of various maize starches in the batter on the oil absorption and quality assessment (moisture content) of chicken nuggets by using five mathematical models. Design/methodology/approach To determine the effects o… Show more

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