The effect of moisture content on the texture and color of light baked squid tentacles

WANG Li-li; YIAN Xian-shi; LI Xue-ying; CHI Hai; HUANG Hong-liang

doi:10.13995/j.cnki.11-1802/ts.2014.02.024

WANG Li-li, YIAN Xian-shi, LI Xue-ying, CHI Hai, HUANG Hong-liang

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (02) : 47-50.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (02) : 47-50. DOI: 10.13995/j.cnki.11-1802/ts.2014.02.024

Food and Fermentation Industries

The effect of moisture content on the texture and color of light baked squid tentacles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(02): 47-50 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.02.024

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