通过在棕榈油油炸定型的条件下,分别比较不同真空度、不同温度对菠萝蜜干燥效果的影响,从Vc含量,亮度值和外观,口感,香味等感官评......

我国经济飞速发展 ,国际交流不断增多 ,酒店业日益兴旺发达。但由于各种因素 ,许多星级宾馆、高档饭店餐厅里的菜单中仍没有相应的......

There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetab......

A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. ......

In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition ......