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Keyword [Youtiao]
Result: 1 - 9 | Page: 1 of 1
1.
Fundamental Study On Quality And Safety Of Youtiao Based On Its Chemical Properties And PAHs
2.
The Key Technology In Industrialized Production Of Aluminium-free Youtiao
3.
Evaluation Of Youtiao Flavor And Preliminary Studies On Its Formation Mechanismt
4.
Study On The Effect Of Hydroxypropyl Methylcellulose (HPMC) On The Processing Properties Of Dough And The Quality Of Youtiao And The Related Mechanisms
5.
Evaluation And Mechanism Of Corn Flour Addition Affecting Performance Of Youtiao
6.
Study On Aroma Composition Of Youtiao Fried With Five Vegetable Oils
7.
Research On Determining Methods For Trans-4-Hydroxy-2-Alkenals In Oils And Aluminum In Youtiao
8.
Effect Of Soluble Soybean Polysaccharides On The Quality Of Youtiao And Synergistic Anti-aging Effect With Storage Temperature
9.
Change And Migration Of Pahs During Deep-frying And Health Risk Estimation Of Youtiao
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