Effect of α-tocopherol on the oil absorption of French fries based on physicochemical characteristics of frying oil and the morphology of French fries

被引：0
|
作者：
Zhang, Hai-long [1 ,2 ,3 ,4 ]
Liu, Yi-hai [3 ]
Wang, Zhi-xian [3 ]
Zhang, Hai-ming [3 ]
Hu, Chun [1 ,2 ,3 ,4 ]
Zhang, Wei-nong [1 ,2 ,3 ,4 ]
Du, Jing [1 ,2 ,3 ]
机构：
[1] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan,430023, China
[2] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan,430023, China
[3] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan,430023, China
[4] Engineering Research Center of Lipid-based Fine Chemicals of Hubei Province, Wuhan,430023, China
来源：
LWT | 2024年 / 210卷
关键词：
D O I：
10.1016/j.lwt.2024.116841
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学科分类号：
摘要：
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