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Study on the Combined Vacuum Frying Dehydration of Green Soy Bean
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TS255.3 S643.7

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    Abstract:

    Effects of two pretreatment, combined with vacuum frying on the moisture content, fat content and color value of fried green soy bean were studied. The results showed that pretreatment of hot air drying could reduce the fat content of green soybean, while

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FAN Liu-ping~,ZHANG Min~,HAN Juan~,TAO Qian~,XIAO Gong-nian~. Study on the Combined Vacuum Frying Dehydration of Green Soy Bean[J]. Journal of Food Science and Biotechnology,2005,24(2).

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