[PDF][PDF] Shrimp cassava cracker puffed by microwave technique: effect of moisture and oil content on some physical characteristics
TT Nguyen, TQ Le, S Songsermpong - Agriculture and Natural …, 2013 - academia.edu
Low-fat products have been proposed as a substitute for deep fried foods due to their
improved shelf life and as a response to consumers' health concerns with fried foods …
improved shelf life and as a response to consumers' health concerns with fried foods …
[引用][C] Shrimp cassava cracker puffed by microwave technique: Effect of moisture and oil content on some physical characteristics
TT Nguyen, TQ Le, S Songsermpong - kukr.lib.ku.ac.th
[PDF][PDF] Shrimp Cassava Cracker Puffed by Microwave Technique: Effect of Moisture and Oil Content on Some Physical Characteristics
TT Nguyen, TQ Le, S Songsermpong - academia.edu
Low-fat products have been proposed as a substitute for deep fried foods due to their
improved shelf life and as a response to consumers' health concerns with fried foods …
improved shelf life and as a response to consumers' health concerns with fried foods …
[PDF][PDF] Shrimp Cassava Cracker Puffed by Microwave Technique: Effect of Moisture and Oil Content on Some Physical Characteristics
TT Nguyen, TQ Le, S Songsermpong - researchgate.net
Low-fat products have been proposed as a substitute for deep fried foods due to their
improved shelf life and as a response to consumers' health concerns with fried foods …
improved shelf life and as a response to consumers' health concerns with fried foods …
Shrimp Cassava Cracker Puffed by Microwave Technique: Effect of Moisture and Oil Content on Some Physical Characteristics
TT Nguyen, TQ Le, S Songsermpong - Agriculture and Natural …, 2013 - li01.tci-thaijo.org
Low-fat products have been proposed as a substitute for deep fried foods due to their
improved shelf life and as a response to consumers' health concerns with fried foods …
improved shelf life and as a response to consumers' health concerns with fried foods …
[PDF][PDF] Shrimp Cassava Cracker Puffed by Microwave Technique: Effect of Moisture and Oil Content on Some Physical Characteristics
TT Nguyen, TQ Le, S Songsermpong - thaiscience.info
Low-fat products have been proposed as a substitute for deep fried foods due to their
improved shelf life and as a response to consumers' health concerns with fried foods …
improved shelf life and as a response to consumers' health concerns with fried foods …
[引用][C] Shrimp cassava cracker puffed by microwave technique: Effect of moisture and oil content on some physical characteristics
TT Nguyen, TQ Le, S Songsermpong - kukr.lib.ku.ac.th