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期刊名称

  • potato research(2)
  • journal of food processing and preservation(1)

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  • nutritional and functional composition; oil uptake; sensory quality; ultrasonic pretreatment; water mobility(2)

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  • Jaggan, Mayuri AND Mu, Taihua AND Sun, Hongnan AND Jaggan, Mayuri AND Mu, Taihua AND Sun, Hongnan(0)

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  • chinese acad agr sci, inst food sci & technol, lab food chem & nutr sci, key lab agroprod proc,minist agr & rural affairs, 2 yuan ming yuan west rd, beijing 100193, peoples r china(2)
  • univ liege, gembloux agrobio tech, dept food sci & formulat, passage deportes 2, gembloux, belgium(2)
  • chinese acad agr sci, inst food sci & technol, lab food chem & nutr sci, beijing, peoples r china(1)
  • minist agr & rural affairs, key lab agroprod proc, 2 yuan ming yuan west rd, beijing 100193, peoples r china(1)

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资源类型: 外文期刊
作者:Jaggan, Mayuri(精确检索)
作者:Mu, Taihua(精确检索)
作者:Sun, Hongnan(精确检索)
作者:Jaggan, Mayuri(精确检索)
作者:Mu, Taihua(精确检索)
作者:Sun, Hongnan(精确检索)
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共3条记录
1Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

作者：

机构：

来源：POTATO RESEARCH

关键词： Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility

2The effect of potato (Solanum tuberosumL.) cultivars on the sensory, nutritional, functional, and safety properties of French fries

作者：

机构：

来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION

3Ultrasound as a Non-thermal Pretreatment to Enhance Moisture Removal and Improve the Quality of French Fries

作者：

机构：

来源：POTATO RESEARCH

关键词： Nutritional and functional composition; Oil uptake; Sensory quality; Ultrasonic pretreatment; Water mobility

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