학술논문
Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
Document Type
Article
Author
Source
In: Journal of the Science of Food and Agriculture . (Journal of the Science of Food and Agriculture, April 2024, 104(6):3246-3255)
Subject
Language
English
ISSN
10970010
00225142
00225142