Comparison of three cooking methods on qualities of low-fat kung-wans formulated with gum-hydrate fat substitutes
- 31 January 2000
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 43 (1), 17-23
- https://doi.org/10.1016/s0260-8774(99)00128-4
Abstract
No abstract availableKeywords
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