Effect of pre-drying and post-frying holding treatments on the oil absorption and quality of fried batter-coated peanuts
Author:
Funder
National Natural Science Foundation of China
Anhui Science and Technology Department
Publisher
Elsevier BV
Reference36 articles.
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1. Effects of ball milling treated wheat flour and maltodextrin on the texture and oil absorption properties of fried batter-coated cashews and almonds;Food Chemistry;2024-12
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