低脂微波花生零食的制作:脱脂处理对其结构特性、质地、颜色和营养的影响

Bo Jiao, Xin Guo, Yiying Chen, Shah Faisal, Wenchao Liu, Xiaojie Ma, Bicong Wu, Guangyue Ren, Qiang Wang

Journal of Integrative Agriculture. 2024, 23(7): 2491-2502

Journal of Integrative Agriculture ›› 2024, Vol. 23 ›› Issue (7) : 2491-2502. DOI: 10.1016/j.jia.2024.03.069

低脂微波花生零食的制作:脱脂处理对其结构特性、质地、颜色和营养的影响

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Low-fat microwaved peanut snacks production: Effect of defatting treatment on structural characteristics, texture, color, and nutrition

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2024, 23(7): 2491-2502 https://doi.org/10.1016/j.jia.2024.03.069
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2024, 23(7): 2491-2502 https://doi.org/10.1016/j.jia.2024.03.069

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