Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents
Jothi, Jakia Sultana, Le, Trinh Ngoc Dang, Kawai, KiyoshiТом:
267
Мова:
english
Журнал:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2019.109731
Date:
February, 2020
Файл:
PDF, 1.22 MB
english, 2020
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