Standard
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings : addition of alcohol and CO2 incubation. / Carvalho, M. J.; Carrascal, Jorge Ruiz.
I:
Journal of Food Science and Technology, Bind 55, Nr. 6, 2018, s. 2068-2078.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Carvalho, MJ
& Carrascal, JR 2018, '
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation',
Journal of Food Science and Technology, bind 55, nr. 6, s. 2068-2078.
https://doi.org/10.1007/s13197-018-3121-2APA
Carvalho, M. J.
, & Carrascal, J. R. (2018).
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation.
Journal of Food Science and Technology,
55(6), 2068-2078.
https://doi.org/10.1007/s13197-018-3121-2Vancouver
Carvalho MJ
, Carrascal JR.
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation.
Journal of Food Science and Technology. 2018;55(6):2068-2078.
https://doi.org/10.1007/s13197-018-3121-2Author
Carvalho, M. J. ; Carrascal, Jorge Ruiz. / Improving crunchiness and crispness of fried squid rings through innovative tempura coatings : addition of alcohol and CO2 incubation. I: Journal of Food Science and Technology. 2018 ; Bind 55, Nr. 6. s. 2068-2078.
Bibtex
@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",
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",
}
RIS
TY - JOUR
T1 - Improving crunchiness and crispness of fried squid rings through innovative tempura coatings
T2 - addition of alcohol and CO2 incubation
AU - Carvalho, M. J.
AU - Carrascal, Jorge Ruiz
PY - 2018
Y1 - 2018
KW - Deep fat-frying
KW - Oven reheating
KW - Tempura
KW - Crispness
KW - Ethanol
U2 - 10.1007/s13197-018-3121-2
DO - 10.1007/s13197-018-3121-2
M3 - Journal article
C2 - 29892107
VL - 55
SP - 2068
EP - 2078
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
SN - 0022-1155
IS - 6
ER -
