机译:炸薯条的微观结构及其对水分吸收的影响
PepsiCo Global R&D, Analyt Sci, 7701 Legacy Dr, Plano, TX 75024 USA|PepsiCo Inc, Purchase, NY USA;
PepsiCo Global R&D, Analyt Sci, 7701 Legacy Dr, Plano, TX 75024 USA|PepsiCo Inc, Purchase, NY USA;
PepsiCo Global R&D, Analyt Sci, 7701 Legacy Dr, Plano, TX 75024 USA|PepsiCo Inc, Purchase, NY USA;
PepsiCo Global R&D, Global Stat & Data Modeling, 7701 Legacy Dr, Plano, TX 75024 USA|PepsiCo Inc, Purchase, NY USA;
Fried potato chips; Microstructure; X-ray computed tomography; Mercury porosimeter; Moisture sorption isotherm;
机译:初始水分含量对油炸过程中薯片吸油性能的影响
机译:木薯虾片的吸附等温线和水分扩散率
机译:油炸温度和孔隙谱对炸薯片油吸收行为的影响
机译:高温油炸薯片生产过程条件优化
机译:氮气处理和加工条件对薯片或炸薯条丙烯酰胺形成的影响
机译:炸土豆片对白化病大鼠视网膜发育的危害
机译:炒木薯虾芯片中的吸附等温线和水分扩散性