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	Utilization of composite flours as breading agents for deep frying of chicken breast
	Kwaw, Emmanuel[1]; Sackey, Augustina Sackle[2]; Apaliya, Maurice Tibiru[3]; Tchabo, William[4]
刊名	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
	2017
卷号	11期号:3页码:1523-1530
关键词	Chicken breast Composite flour Cereal Sensory attribute Proximate composition Gelatinization
ISSN号	2193-4126
DOI	http://dx.doi.org/10.1007/s11694-017-9531-4
URL标识	查看原文
收录类别	SCI(E) ; EI
WOS记录号	WOS:000406023300064
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5351063
专题	江苏大学
作者单位	[1]School of Applied Sciences and Arts, Cape Coast Technical University, P.O. Box AD50, Cape Coast, Ghana |School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China[2]School of Applied Sciences and Arts, Cape Coast Technical University, P.O. Box AD50, Cape Coast, Ghana [3]Association of Church Based Development Project /Canadian Hunger Foundation , Tamale, Ghana |School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China[4]School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
推荐引用方式 GB/T 7714	Kwaw, Emmanuel[1],Sackey, Augustina Sackle[2],Apaliya, Maurice Tibiru[3],et al. Utilization of composite flours as breading agents for deep frying of chicken breast[J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2017,11(3):1523-1530.
APA	Kwaw, Emmanuel[1],Sackey, Augustina Sackle[2],Apaliya, Maurice Tibiru[3],&Tchabo, William[4].(2017).Utilization of composite flours as breading agents for deep frying of chicken breast.JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,11(3),1523-1530.
MLA	Kwaw, Emmanuel[1],et al."Utilization of composite flours as breading agents for deep frying of chicken breast".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 11.3(2017):1523-1530.

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