加热马铃薯组织结构的研究I——加热马铃薯片抗压强度与果胶物质分离的关系

赵玉生, 王云霞

Relationship Between Compressive Strength of Cooked Potato Chips and Release of Pectic Substances.

ZHAO Yu-Sheng, WANG Yun-Xia

食品科学 . 2001, (5): 16 -19 .