添加不同成分的外裹糊鱼块深度油炸过程中的传质动力学

袁子珺，陈季旺，曾恒，夏文水，胥伟，熊幼翎

Kinetic Modeling for Mass Transfer of Breaded and Battered Fish Nuggets (BBFNs) with Soybean Fiber, Xanthan Gum and Whey Protein during Deep-Fat Frying

YUAN Zijun, CHEN Jiwang, ZENG Heng, XIA Wenshui, XU Wei, XIONG Youling

食品科学 . 2018, (3): 34 -40 . DOI: 10.7506/spkx1002-6630-201803006