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 |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 00221155 09758402 |
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| DOI: | 10.1007/s13197-018-3121-2 |