Effect of Blanching Time and Par-Frying Temperature on Quality of Frozen Par-Fried Taro

P. Penjumras, S. Kunkrathok, S. Umnat, P. Chokeprasert,R. Pokkaew, I. Wattananapakasem, L. Naloka, A. Phaiphan

Springer Proceedings in MaterialsProceedings of 10th International Conference on Chemical Science and Engineering（2022）

Cited 0|Views0

No score

AI Read Science

Must-Reading Tree

Example

Generate MRT to find the research sequence of this paper

Chat Paper

Summary is being generated by the instructions you defined