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Keyword [Fried potatoes]
Result: 1 - 4 | Page: 1 of 1
1.
Reduction Of Acrylamide In Fried Potatoes By Biological Methods
2.
Research On Rapid Freezing Process Of French-fried Potatoes
3.
Research On The Influencing Factors Of Resistant Starch Content And Quality Assessment Of French Fried Potatoes
4.
Chemistry and microscopy of crust formation in French fried potatoes: Contribution of lipid polar products in frying oils to molecular organization and texture
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