a flour mixture thin enough to pour or drop from a spoon
batters例句
Why can't batters keep their eyes on the ball? Effect of Gums on Low‐Fat Meat Batters Batters containing high amylose flour for microwaveable pre-fried foodstuffs Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets Textural comparisons of gluten-free and wheat-based doughs, batters, and breads. Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters. Rheological and water-holding properties of gelled meat batters containing lota carrageenan, kappa carrageenan or xanthan gum. Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with...
