Lv4
470 积分 2024-05-14 加入
Reducing the oil absorption and tailoring starch properties in banana slices by integrated ultrasound in infrared frying
23小时前
求助中
Effect of pore characteristics on oil absorption behavior during frying of potato chips
23小时前
已完结
Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips
23小时前
已完结
Reduction of oil absorption and acrylamide content in banana slices by infrared frying
23小时前
已完结
Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment
23小时前
已完结
Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method
23小时前
待确认
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture
23小时前
已完结
Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips
23小时前
已完结
Impact of potato starch structural transitions on microstructure development during deep-frying
18天前
已完结
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