Research progress on oil reduction strategies for fried flour-based products

WU Xue, SUN Binghua, YANG Shuzhen, QIAN Xiaojie, WANG Xiaoxi

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 417-424.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (14) : 417-424. DOI: 10.13995/j.cnki.11-1802/ts.044336

Research progress on oil reduction strategies for fried flour-based products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(14): 417-424 https://doi.org/10.13995/j.cnki.11-1802/ts.044336

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