Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken.

Oh D, Jeon YH, Cho Y

DOI: 10.3390/foods15173164
Published: 2026 Sep 7
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15173164,
  title = {Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken.},
  author = {Oh D and Jeon YH and Cho Y},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15173164},
  url = {https://doi.org/10.3390/foods15173164}
}

RIS

TY  - JOUR
TI  - Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken.
AU  - Oh D
AU  - Jeon YH
AU  - Cho Y
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15173164
UR  - https://doi.org/10.3390/foods15173164
ER  -

APA

D, O., YH, J., & Y, C. (2026). Effects of Baegjinju Rice Flour Particle Size on Flour Functionality and Quality Characteristics of Batter-Coated Deep-Fat-Fried Chicken.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173164

Source records

pubmed · retrieved 2026-09-25T22:08:09.093Z