검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets Chen SD, Chen HH, Chao YC, Lin RS Journal of Food Engineering, 95(2), 359, 2009 |
| 2 |
Effects of microwave frying and different flour types addition on the microstructure of batter coatings Barutcu I, Sahin S, Sumnu G Journal of Food Engineering, 95(4), 684, 2009 |
| 3 |
Optimization of microwave frying of potato slices by using Taguchi technique Oztop MH, Sahin S, Sumnu G Journal of Food Engineering, 79(1), 83, 2007 |