Article citationsMore>>
R. Baixauli, T. Sanz, A. Salvador and S. M. Fiszman, “Effect of the Addition of Dextrin or Dried Egg on the Rheological and Textural Properties of Batters for Fried Foods,” Food Hydrocolloids, Vol. 17, No. 3, 2003, pp. 305-310.
doi:10.1016/S0268-005X(02)00091-7
has been cited by the following article:
Related Articles:
-
Clément Saidou, Robert Ndjouenkeu, Denis Roux, Jean Bosco Tchatchueng, Alain Heyraud, Nadia El Kissi
-
Yozo Miyaoka, Ichiro Ashida, Yuko Tamaki, Shin-ya Kawakami, Hajime Iwamori, Takako Yamazaki, Naoko Ito
-
M. A. Gafur, Md. Saifur Rahman Sarker, Md. Zahangir Alam, M. R. Qadir
-
Junjie Tang, Pengwei Shi, Hao Duan, Kwang-Yoon Kim, Minqi Xin
-
Yashi Srivastava