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Keyword [Fried potato chips]
Result: 1 - 13 | Page: 1 of 1
1.
Inhibition Of Acrylamide Formation In Fried Potato Chips
2.
The Pretreatment Technology Of Vacuum Fried Potato Chips
3.
Effects Of Carbonyl Value On Formation Of Acrylamide In Fried Potato Chips
4.
Process Study And Quality Control For Low Temperature Vacuum Fried Potato Chips
5.
Studies On The Control Technology Of Oil Oxidation In Fried Potato Chips
6.
The Study On Control Method Of Aerylamide In Fried Potato Chips
7.
Inhibition Of Acrylamide Formation By P-coumaric Acid
8.
Sprouting Inhibition Mechanism And Processing Quality Of Potato Tubers Influenced By Exogenous Ethylene
9.
Studies On The Effects And Mechanisms Of Microwave And Its Synergistic Treatments On The Efficiency And Quality Of Vacuum Fried Potato Chips
10.
The Development Of Immunoassays For The Detection Of Acrylamide Produced In Fried Potato Chips
11.
Effect Of Vitamin C Treatment Assisted By Vacuum Impregnation On The Quality Of Fried Potato Chips
12.
Effect Of Cysteine On The Contents Of Dicarbonyl Compounds,Advanced Glycation End Products,and Other Quality Parameters In Fried Potato Chips
13.
Distinguishment Of Fried Potato Chips With Different Oils By Electronic Nose And GC-MS
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