دورية أكاديمية
Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation
العنوان: | Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO |
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المؤلفون: | Carvalho, MJ, Ruiz-Carrascal, J.Aff2 |
المصدر: | Journal of Food Science and Technology. 55(6):2068-2078 |
قاعدة البيانات: | Springer Nature Journals |
تدمد: | 00221155 09758402 |
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DOI: | 10.1007/s13197-018-3121-2 |