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180 积分 2024-03-06 加入
Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying
7个月前
已完结
Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying
7个月前
已完结
Synergistic effect of γ-oryzanol and tocopherols on oxidative stability of soybean oil during deep-frying
8个月前
已完结
Synergistic antioxidant effects of α-tocopherol and γ-oryzanol in soybean oil during deep-frying and accelerated storage
10个月前
已完结
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