| 标题 |
Enhancing understanding of microstructure-texture relationship in doughnuts: A comparative study of deep-fat and hot-air frying |
| 网址 | |
| DOI | |
| 其它 |
期刊:LWT 作者:Arash Ghaitaranpour; Mohebbat Mohebbi; Arash Koocheki; Michael O. Ngadi 出版日期:2025 |
| 求助人 | |
| 下载 |
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(2025-6-4)