论文信息 - Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips - 字舞流文

Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips

N. Seetapan | P. Methacanon | C. Gamonpilas | A. Klaikherd | A. Fuongfuchat | Waranit Pongjaruvat