共 50 条
- [1] Production of low fat french-fries with single and multi-layer hydrocolloid coatings [J]. Journal of Food Science and Technology, 2014, 51 : 1334 - 1341
- [2] Production of low fat french-fries with single and multi-layer hydrocolloid coatings [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (07): : 1334 - 1341
- [3] Textural measurements and product quality of restructured sweetpotato french fries [J]. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (03): : 209 - 215
- [7] Physiological and textural response of truffles during low-temperature storage [J]. JOURNAL OF HORTICULTURAL SCIENCE, 1997, 72 (03): : 407 - 414
- [9] Daily red LED illumination improves the quality of cabbage plug seedlings during low-temperature storage [J]. JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 2014, 89 (02): : 179 - 184
- [10] The effect of the temperature of fat on heat energy consumption and the quality of French fries during the process of frying [J]. NAHRUNG-FOOD, 1999, 43 (05): : 347 - 348