Effects of different polyols on the quality of Chinese spicy snack food

doi:10.13995/j.cnki.11-1802/ts.025378

ANG Heng, WANG Xuedong, DING Beibei, FU Yang, KE Yuan, ZHANG Miaomiao, XIAO Shensheng

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 190-197.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 190-197. DOI: 10.13995/j.cnki.11-1802/ts.025378

Effects of different polyols on the quality of Chinese spicy snack food

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 190-197 https://doi.org/10.13995/j.cnki.11-1802/ts.025378

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Received	Revised	Published
2020-08-16	2021-01-01	2021-07-15
Issue Date
2021-08-02

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