頁籤選單縮合
題 名 | Influence of Moisture Content of Wet Gluten Dough on the Quality of Frying Oil and Deep-fried Gluten Balls |
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作 者 | Lo,Tsuey-er; Chang,Jiun-li; Lin,Fang-i; Chang,Chi-yue; | 書刊名 | Food Science and Agricultural Chemistry |
卷 期 | 1:4 1999.10[民88.10] |
頁 次 | 頁271-276 |
分類號 | 341.91 |
關鍵詞 | Deep-frying; Deep-fried gluten balls; Moisture content; Wet gluten dough; |
語 文 | 英文(English) |