About this Agricultural and Biological Sciences article
Effects of Frying Temperature and Pore Profile on the Oil Absorption Behavior of Fried Potato Chips by Liu, Ying ;Tian, Jianjun ;Zhang, Tingting ;Fan, Liuping is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Liu, Ying ;Tian, Jianjun ;Zhang, Tingting ;Fan, Liuping
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2021
- Field
- Agricultural and Biological Sciences (Life Sciences)