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Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder

Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder

M. Kim; J. Lee; E. Choe
  • 作者M. Kim; J. Lee; E. Choe
  • 卷第68卷
  • 期第3期
  • 印刷ISSN0022-1147
  • 电子ISSN1750-3841
  • 文件大小101.07KB
  • 发表时间2003
  • DOI10.1111/j.1365-2621.2003.tb08257.x
  • 页码866-869
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