Yung-Shin Shyu, Jean-Yu Hwang, Shih-Ting Shen and Wen-Chieh Sung (2021, Jan). The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao).

作者: 宋文杰
發表年度: 2021
著作類別: 期刊論文
著作名稱: Yung-Shin Shyu, Jean-Yu Hwang, Shih-Ting Shen and Wen-Chieh Sung (2021, Jan). The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao). Applied Sciences, 11, 549.