Fahd Abdelaziz Ibrahim Elhoti <br/><br/>
Effect of batter formulations on the quality of coated chicken meat products /  
 تأثير مكونات البانية على جودة منتجات لحوم الدواجن المغلفة 
Fahd Abdelaziz Ibrahim Elhoti ; Supervised Taha Mahmoud Nouman , Mohamed Mohamed Talaat Emara 
 - Cairo :   Fahd Abdelaziz Ibrahim Elhoti ,   2011 
 - 175 Leaves :   charts , facsimiles ;   30cm 
<br/><br/>Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiene and Control 
<br/><br/> Battered and breaded food products have long been popular consumer items because batter and breading improves food product appearace and taste characteristics in addition to improvements in nutritional value and a contribution to the pleasure of substantial eating . However many other problems exist . Adhesion problems loss of crispness and oil absorption are among the major problems 
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<br/><br/><label>Subjects--Index Terms: </label>Batter  Breading  Chicken