NDLI: Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating

Content Provider	Scilit
Author	Yusop, Salma M. Maskat, Mohamad Y. Mustapha, Wan Aida Wan
Copyright Year	2011
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02799.x/pdf
Ending Page	2675
Page Count	7
Starting Page	2669
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2011.02799.x
Journal	International Journal of Food Science & Technology
Issue Number	12
Volume Number	46
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2011-10-14
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating