Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets | Health & Environmental Research Online (HERO)

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HERO ID

5431579

Reference Type

Journal Article

Title

Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets

Author(s)

Sahin, S; Sumnu, G; Altunakar, B

Year

2005

Is Peer Reviewed?

Journal

Journal of the Science of Food and Agriculture
ISSN: 0022-5142
EISSN: 1097-0010

Volume

Issue

Page Numbers

2375-2379

DOI

10.1002/jsfa.2258

Web of Science Id

WOS:000232665800007

Keywords

batter; chicken nugget; frying; gum