Research Progress on Evaluation Methods of Food Crispness

doi:10.3969/j.issn. 1673-1689.2023.03.002

Home > Archive>Volume 42, Issue 3, 2023 >12-19. DOI:10.3969/j.issn. 1673-1689.2023.03.002

Research Progress on Evaluation Methods of Food Crispness
DOI:
                        10.3969/j.issn. 1673-1689.2023.03.002
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:TS 207.7
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

Reference

Cited by

Get Citation

HUANG Jialing, CAO Jiaying, LUO Kaixuan, BAO Lin, CHEN Mengling, LIU Yang. Research Progress on Evaluation Methods of Food Crispness[J]. Journal of Food Science and Biotechnology,2023,42(3):12-19.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: April 06,2023
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website