机译:使用红外干法预处理生产低热量的深炸薯条
Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA;
Biological and Agricultural Engineering Department, University of California Davis, One Shields Avenue, Davis, CA 95616, USA,Northwest A&F University, College of Enology, Yangling, Shaanxi 712100, China;
Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA,Biological and Agricultural Engineering Department, University of California Davis, One Shields Avenue, Davis, CA 95616, USA;
Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, US Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA;
colour; oil; sensory; enzyme; health;
机译:深炸和炸制炸薯条特性的比较研究
机译:炸薯条质地的声学-机械测量评估:深炸和空气炸的比较
机译:油炸过程中脂肪酸的分布对极性脂质成分的形成及其在炸薯条中的保留率的影响
机译:马铃薯深脂肪油炸过程中的瞬态质量和传热 - 油式,油炸载荷和初始油炸温度的影响
机译:油炸马铃薯条:模拟油炸过程中的传热和传质以及实验测量油炸和质地。
机译:植物油中脂溶性抗氧化剂对炸薯条油炸过程中丙烯酰胺浓度的影响
机译:深炸和空炸法式炸薯条特性的比较研究