| Issue Date | Title | Author(s) | Source | WOS | Fulltext/Archive link |
|---|---|---|---|---|---|
| 2008 | Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC | Chien-Li Chen ; Li, P. Y.; Hu, W. H.; Lan, M. H.; Chen, M. J.; Chen, H. H. | Food Hydrocolloids | 15 |
