Production of low fat french-fries with single and multi-layer hydrocolloid coatings

出版年份 2012 全文链接

标题

作者

关键词

French fries, Hydrocolloids, Oil uptake, Edible coating

出版物

Volume 51, Issue 7, Pages 1334-1341

出版商

Springer Nature

发表日期

2012-02-21

DOI

10.1007/s13197-012-0660-9

参考文献

查看 3 条相关文献

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