主要研究了油炸温度和真空度对胡萝卜片水分质量分数、脂肪质量分数、色泽及质构的影响。
The effect of frying temperature and vacuum degree on moisture content, oil content, color and texture of Fried carrot chips were investigated in this study.
主要研究了油炸温度和真空度对胡萝卜片水分质量分数、脂肪质量分数、色泽及质构的影响。
The effect of frying temperature and vacuum degree on moisture content, oil content, color and texture of Fried carrot chips were investigated in this study.
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