Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Overview of attention for article published in Journal of Food Science and Technology, March 2018

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RT @Elorges: una aproximación científica a los famosos rebozados con alcohol de Blumenthal https://t.co/V3mPDXPIcl

RT @Elorges: Thanks to @Harold_McGee and @HMBlumenthal for inspiration: first scientific paper (AFAIK) on the effects of alcohol and/or CO2…

RT @Elorges: una aproximación científica a los famosos rebozados con alcohol de Blumenthal https://t.co/V3mPDXPIcl

una aproximación científica a los famosos rebozados con alcohol de Blumenthal https://t.co/V3mPDXPIcl

Thanks to @Harold_McGee and @HMBlumenthal for inspiration: first scientific paper (AFAIK) on the effects of alcohol and/or CO2 on fried tempura features https://t.co/IiUqrTpQPr