The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review

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The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review

Cited by 2 publications

References 77 publications

Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes

Impact of Batter Coating, Freezing, and Storage on Meat-analog Based Parfried Foods Mass, Structure, and Physicochemical Changes

Thermomechanical transitions of meat-analog based fried foods batter coating

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