Effect of frying technology on quality of quick-frozen prepared fried dough sticks during freezing storage

doi:10.13995/j.cnki.11-1802/ts.032118

DANG Wenqian, LIU Mei, WU Xiaonan, MA Hao, SUN Le, LI Jie, ZHENG Xueling, LI Limin, LIU Chong

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (14) : 118-125.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (14) : 118-125. DOI: 10.13995/j.cnki.11-1802/ts.032118

Effect of frying technology on quality of quick-frozen prepared fried dough sticks during freezing storage

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(14): 118-125 https://doi.org/10.13995/j.cnki.11-1802/ts.032118

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Received	Revised	Published
2022-04-25	2022-05-30	2023-07-25
Issue Date
2023-08-30

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