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The impact of cooking methods on the physical, sensory, and nutritional quality of fish
1天前
待确认
Dietary management for healthier batter formulations
5天前
已完结
Reduction of oil uptake of fried food by coatings: A review
6天前
已完结
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
7天前
已完结
Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics
7天前
已完结
Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass(Lates calcarifer)
3个月前
已完结
Deep-fried flavor: Characteristics, formation mechanisms, and influencing factors
3个月前
已完结
Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets
3个月前
已完结
Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets
3个月前
已完结
Effect of Balangu seed gum as an edible coating on oil absorption and quality properties of chicken fillets
3个月前
已完结
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