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机译:小麦淀粉/小麦蛋白比在面糊脂肪吸收和油炸和面包屑鱼块的质量属性的影响
The College of Food Science and Engineering Wuhan Polytechnic University Wuhan China.;
The College of Food Science and Engineering Wuhan Polytechnic University Wuhan China. Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China.;
The College of Food Science and Engineering Wuhan Polytechnic University Wuhan China.;
The College of Food Science and Engineering Wuhan Polytechnic University Wuhan China. Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China.;
The College of Food Science and Engineering Wuhan Polytechnic University Wuhan China. School of Food Science and Technology Jiangnan University Wuxi China.;
The College of Food Science and Engineering Wuhan Polytechnic University Wuhan China. Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan China.;
The Department of Animal & Food Sciences University of Kentucky Lexington KY.;
battered and breaded fish nuggets; deep-fat frying; quality attributes; wheat protein; wheat starch;
机译:面糊中黄原胶/大豆纤维比对炸面包鱼块吸油和品质属性的影响
机译:面糊配方对油炸和微波炸鱼块品质的影响
机译:含有不同蛋白质类型的面糊对炸鸡块质量的影响。
机译:不同面糊制剂涂层虾块深脂肪油炸的动力学建模
机译:使用基于蛋白质的可食用涂层和抗粉粉末改性的低脂肪炸鱼的开发
机译:炸死的面团和面糊的体外淀粉消化率和血糖指数富含小麦和燕麦麸皮
机译:在不同煎炸温度下深脂肪油炸过程中建模群和面包屑鱼块的传质动力学