http://scholars.ntou.edu.tw/handle/123456789/9737| Title: | Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC | Authors: | Chien-Li Chen Li, P. Y. Hu, W. H. Lan, M. H. Chen, M. J. Chen, H. H. |
Issue Date: | Oct-2008 | Journal Volume: | 22 | Journal Issue: | 7 | Source: | Food Hydrocolloids | URI: | http://scholars.ntou.edu.tw/handle/123456789/9737 | ISSN: | 0268-005X | DOI: | 10.1016/j.foodhyd.2007.07.003 |
| Appears in Collections: | 食品科學系 |
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