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.