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Journal: Appl. Sci., 2021
Volume: 11
Number: 549

Article: The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)
Authors: by Yung-Shin Shyu, Jean-Yu Hwang, Shih-Ting Shen and Wen-Chieh Sung
Link: https://www.mdpi.com/2076-3417/11/2/549

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