- Tytuł:
- Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil.
- Autorzy:
- Źródło:
- Journal of the Science of Food & Agriculture. Apr2024, Vol. 104 Issue 6, p3246-3255. 10p.
Czasopismo naukowe