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Amylose molecular fine structure dictates water-oil dynamics during deep-frying and the caloric density of potato crisps

Reyniers, S; De Brier, N; Ooms, N; Matthijs, S; Piovesan, A; Verboven, P; Brijs, K; Gilbert, RG; Delcour, JA

Reyniers, S (corresponding author), Katholieke Univ Leuven, Lab Food Chem & Biochem, Leuven, Belgium.; Reyniers, S (corresponding author), Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Leuven, Belgium.

NATURE FOOD, 2020; 1 (11): 736

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