第 1 到 2 筆結果,共 2 筆。
公開日期 | 標題 | 作者 | 來源出版物 | WOS | 全文 | |
---|---|---|---|---|---|---|
1 | 2021 | Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying | Fang, Mingchih ; Huang, Guan-Jing; Sung, Wen-Chieh | LWT-FOOD SCIENCE AND TECHNOLOGY | 26 | |
2 | 2021 | The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao) | Shyu, Yung-Shin; Hwang, Jean-Yu; Shen, Shih-Ting; Sung, Wen-Chieh | APPLIED SCIENCES-BASEL | 2 |