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Keyword [Fried]
Result: 181 - 200 | Page: 10 of 10
181. Study On Characteristic Flavor Of Deep-fried Oil Of Allium Fistulosum L.
182. Study On The Preparation And Characterization Of Fish Bone Powder And The Nutritional,functional And In Vitro Digestiblity Characteristics Of Flavored Snacks
183. The Key Factors Affecting The Oil Absorption Properties Of Fried Potato Strips And Its Underlying Mechanism
184. Preparation And Characterization Of Active Films Based On Carboxymethyl Chitosan And The Effects On Storage Of Fried Shrimp
185. Effects Of Phlorizin On Inhibition Of 5-HMF In Heated Food
186. Study On The Formation Of Heterocyclic Aromatic Amines In Fried Protein Food And Its Correlation With Food Quality
187. Kinetics Of Furan Compounds Formation In Fried Wheat Food And Its Mitigation Strategies
188. Acrylamide Detection Method And Its Application In High-temperature Fried Food
189. Development And Functional Appraisal Of Non-fried Instant Vigna Radiate Noodles Product
190. Processing Optimization And Quality Of Fried Flammulina Velutipes's Feet
191. Effect Of Vitamin C Treatment Assisted By Vacuum Impregnation On The Quality Of Fried Potato Chips
192. Study On Flavor Characteristics Of Five Dominant Aquatic Raw Materials And Their Fried Products In Guangxi
193. Study On The Effect Of Oiland Frying Condition On The Flavor Of Fried Tilapia
194. Formation Of Starch-Lipid Complexes In Starch-Oil System And Its Effect On The Oil Absorption Of Starch
195. Study On The Effect Of Adding ?-glucan On Fried Batter And Oil Content Of Chicken Nuggets
196. Study On The Process Technology Of Purple Breaded Shrimps By Vacuum Fried
197. Research On Processing Technology Of Vacuum Fried Mango Breaded Shrimp
198. Effect Of Chitosan On Polycyclic Aromatic Hydrocarbons (PAHs) Formation In Fried Squid And Its Mechanism
199. Study On The Preparation And Quality Improvement Of Fresh Potato Non-fried Instant Hot Dry Noodles
200. Study On The Effect Of Pre-treatment Process On The Flavor Precursors And Flavor Of Fried Tilapia
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