Comparative Study of Quality Changes in Three Kinds of Edible Vegetable Oils during Deep Frying of Dough Sticks
ZHANG Hai-feng,ZHOU Xiao-yan,LI Hui,LI Xiang
1. College of Tourism and Culinary Arts, Yangzhou University, Yangzhou 225001, China;
2. Wilmar (Shanghai) Biotechnology Research & Development Co. Ltd., Shanghai 200120, China
ZHANG Hai-feng,ZHOU Xiao-yan,LI Hui,LI Xiang. Comparative Study of Quality Changes in Three Kinds of Edible Vegetable Oils during Deep Frying of Dough Sticks[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201322032.