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

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