Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips | |
Wu, Bengang[1]; Wang, Juan[2]; Guo, Yiting[3]; Pan, Zhongli[4]; Ma, Haile[5] | |
刊名 | JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2018 | |
卷号 | 42期号:3 |
ISSN号 | 0145-8892 |
DOI | http://dx.doi.org/10.1111/jfpp.13531 |
URL标识 | 查看原文 |
收录类别 | SCI(E) ; EI |
WOS记录号 | WOS:000426511400002 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5338986 |
专题 | 江苏大学 |
作者单位 | 1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 3.[3]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. 4.[4]ARS, Hlth Proc Foods Res Unit, West Reg Res Ctr, USDA, 800 Buchanan St, Albany, CA 94710 USA.,Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA. 5.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China. |
推荐引用方式 GB/T 7714 | Wu, Bengang[1],Wang, Juan[2],Guo, Yiting[3],et al. Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2018,42(3). |
APA | Wu, Bengang[1],Wang, Juan[2],Guo, Yiting[3],Pan, Zhongli[4],&Ma, Haile[5].(2018).Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips.JOURNAL OF FOOD PROCESSING AND PRESERVATION,42(3). |
MLA | Wu, Bengang[1],et al."Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips".JOURNAL OF FOOD PROCESSING AND PRESERVATION 42.3(2018). |
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