Effect of Oil Deterioration during Deep Frying on Oil and Moisture Content and Moisture Substitution Pattern in French Fries
LI Liang, YU Jingwen, LIAO Yi, LI Yang, JIANG Lianzhou, ZHANG Shuang
(1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Harbin Food Industry Research Institute, Harbin 150000, China; 3. National Research Center of Soybean Engineering and Technology, Harbin 150000, China)
LI Liang, YU Jingwen, LIAO Yi, LI Yang, JIANG Lianzhou, ZHANG Shuang. Effect of Oil Deterioration during Deep Frying on Oil and Moisture Content and Moisture Substitution Pattern in French Fries[J]. FOOD SCIENCE, 2020, 41(11): 1-6.