Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
Year: 2023
Type: article
DOI: 10.1002/jsfa.13211
Institution: Wuhan Polytechnic University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Wuhan Polytechnic University
Award: G6803198853
OpenAlex ID: W4389615751