Jing Du

1PUBLICATIONS
1CO-AUTHORS
Food chemistry and food sensory science
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Publications (1)

|Dec 11, 2023
Lipid concomitant γ-oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil.

Hai-Long Zhang, Zhi-Xian Wang, Kun-Li Wang

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Hai-Long Zhang