友善列印 - Chen CL, Li PY, Hu WH, Lan MH, Chen MJ, and Chen HH. 2007. Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC. Food Hydrocolloids. 22: 1337-1344.

Chen CL, Li PY, Hu WH, Lan MH, Chen MJ, and Chen HH. 2007. Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC. Food Hydrocolloids. 22: 1337-1344.

作者: 陳建利

發表年度: 2007

著作類別: 期刊論文

著作名稱: Chen CL, Li PY, Hu WH, Lan MH, Chen MJ, and Chen HH. 2007. Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC. Food Hydrocolloids. 22: 1337-1344.