검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Reducing oil content of fried potato crisps considerably using a'sweet' pre-treatment technique Tran TTM, Chen XD, Southern C Journal of Food Engineering, 80(2), 719, 2007 |
| 2 |
The characteristic relationship between oil uptake and moisture content during the high temperature immersion frying of thin potato crisps Southern CR, Chen XD, Farid MM Chinese Journal of Chemical Engineering, 12(6), 818, 2004 |
| 3 |
Orthogonal signal correction of potato crisp near infrared spectra Yee NG, Coghill GG Journal of the Chinese Institute of Chemical Engineers, 34(5), 563, 2003 |