Japanese scientists create low-fat, crispy fish batter

09/25/2007 | Washington Post (tiered subscription model), The

A team of Japanese scientists has created a recipe for a low-fat but crispy fish batter. By studying how the structure of batter molecules changed during the frying stage, the scientists were able to alter the water content and frying time to produce a crispy batter that is low in fat.

View Full Article in:

Washington Post (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Sous Chef
Swarthmore College
Swarthmore, PA