Citation: | DAI Yipeng, ZHANG Haifeng, LING Xiaodong, et al. Effect of Methylcellulose on Rheological Properties of Batter and Oil Permeation of Fried Pork Slices[J]. Science and Technology of Food Industry, 2021, 42(22): 79−85. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030097. |
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