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    Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker

    Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker by Guilian Ran, Qiang Zhang, Yiping Liao, Liufang Xu, Qiang Zou

    Published 2025-06-01
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