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Chengjian Xu

Sichuan Tourism University

Chengdu

China

  • Sichuan Tourism University

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Effect of temperature on the quality of deep-fried batter-breaded chicken breast strips with kudzu root starch

Number of pages: 48 Posted: 25 Oct 2025
Xiaoping Feng, Ting Bai, Lu Zhang, Zhongyan Zhu, Shuangli Xiong, Chengjian Xu, Anlin Li, Ling Hua and Xinyi Wu
Sichuan Tourism University, Chengdu University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University, Sichuan Tourism University and Sichuan Tourism University
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Abstract:

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Batter-breaded chicken breast strips, Deep-frying, Temperature, Volatile compounds, Gas chromatography-ion mobility spectrometry, E-nose