Paste Proportion and the changes of scattered mediums have a strong influence on fried dishes. Experiments show that when starch and scattered mediums are different, under the same condition, the hardness and crispness of products are different. This difference is popular in practical cuisine. So the best proportion of the paste of different scattered mediums should be found out to readjust concrete cuisine operations.
| 
推荐 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
