Changes in Morphological Characteristics, Crystallinity, and Thermodynamic Properties of Starches during Deep-fat Frying
ZHANG Ling-wen
JI Hong-fang
LOU Shi-yao
MA Han-jun
YANG Ming-duo
Keywords：starchfryinggranule morphologycrystallinitythermodynamic properties
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)