The effect of baking powder on the microstructure, content of fat and brittleness of fried batter-coated chicken nuggets was studied.
研究了泡打粉对油炸鸡块面拖表皮的微观结构，脂肪含量和脆性的影响。
The effect of baking powder on the microstructure, content of fat and brittleness of fried batter-coated chicken nuggets was studied.
研究了泡打粉对油炸鸡块面拖表皮的微观结构，脂肪含量和脆性的影响。
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