Author:
Wu Zeyi,Ye Qin,Wang Jinshuang,Yu Ningxiang,Nie Xiaohua,Xia Chaosheng,Meng Xianghe
Subject
Food Science,Biotechnology
Reference29 articles.
1. Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro;Ahromrit;Journal of Food Science & Technology,2010
2. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins;Ananey-Obiri;Trends in Food Science & Technology,2018
3. Official methods and recommended practices,1997
4. Official methods and recommended practices,1997
5. Official methods and recommended practices,2009
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献