Value-adding through coatings

dc.date.accessioned	2015-11-19T08:30:34Z
dc.date.available	2015-11-19T08:30:34Z
dc.date.issued	1995
dc.identifier.citation	Southeast Asian Fisheries Development Center, Aquaculture Department (1995). Value-adding through coatings. Aqua Farm News, 13(1), 10-11.	en
dc.identifier.issn	0116-6573
dc.identifier.uri	http://hdl.handle.net/10862/2455
dc.description.abstract	The paper presents the three categories of food coatings that are used, individually or in combination, to produce battered or breaded foods. These are predust, batters and breadcrumbs. Predusts are usually a blend of flours, starches and other functional ingredients such as proteins, vegetable gums and seasonings or flavors; batters are blends of flours, starches, leavening agents and seasonings which, when mixed with water, forms a vicous liquid used to evenly coat a food item, while breadcrumbs are baked or otherwise thermally processed cereal-based ingredients which are applied to a moistened food item prior to cooking.	en
dc.language.iso	en	en
dc.publisher	Aquaculture Department, Southeast Asian Fisheries Development Center	en
dc.title	Value-adding through coatings	en
dc.type	magazineArticle
dc.citation.volume	13
dc.citation.issue	1
dc.citation.spage	10
dc.citation.epage	11
dc.citation.journalTitle	Aqua Farm News	en
dc.subject.asfa	food technology	en
dc.subject.asfa	processing fishery products	en
dc.subject.asfa	product development	en
dc.contributor.corporateauthor	Southeast Asian Fisheries Development Center, Aquaculture Department