Iranian Food Science and Technology Research Journal

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Keywords = ناگت میگو

Number of Articles: 1
Evaluation of Corn Flour Addition on Qualitative Properties of Deep Fat-Fried Shrimp Nuggets Prepared with Different Pre-frying Processes

Fereshteh Dehghan Nassiri; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi; Mohammad Hossein Hadad Khodaparast

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20147

Abstract
  The objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process ...  Read More