Crust pore characteristics and their development during frying of French-fries

标题
Crust pore characteristics and their development during frying of French-fries
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 120, Issue -, Pages 175-182
出版商
Elsevier BV
发表日期
2013-08-07
DOI
10.1016/j.jfoodeng.2013.07.029

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