Youngjae Cho

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

Although Baegjinju rice flour is widely used in Korea, its functionality in meat batter systems remains unclear. This study investigated the effect of Baegjinju rice flour particle size (approximately 60–177 µm) on flour physicochemical and pasting properties, rice flour gel text...