共 50 条
- [3] STUDIES ON REDUCTION IN OIL CONTENT IN DEEP-FAT FRIED LEGUME BASED SNACK USING CARBOXYMETHYL STARCH (CMS) [J]. FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1995, 97 (11): : 432 - 434
- [9] Effects of Different Batter Formulation on Some Quality Characteristics of Deep-Fat Fried Chicken Nuggets [J]. JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, 2016, 22 (03): : 331 - 338