International Journal of Food Properties
Volume 24, 2021 - Issue 1
Original Article
Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment
Jeng-Leun Maua Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
https://orcid.org/0000-0003-4880-4799View further author information
https://orcid.org/0000-0003-4880-4799View further author information, Jim Tsengb Department of Food Science and Technology, Hungkuang University, Taichung, Taiwanhttps://orcid.org/0000-0002-0492-5698View further author information
https://orcid.org/0000-0002-0492-5698View further author information, Cheng-Rong Wub Department of Food Science and Technology, Hungkuang University, Taichung, Taiwanhttps://orcid.org/0000-0002-2160-6920View further author information
https://orcid.org/0000-0002-2160-6920View further author information, Chien-Hung Chenc Department of General Manager, Mei Tong Co. Ltd, Nantou, Taiwanhttps://orcid.org/0000-0001-5881-4515View further author information
https://orcid.org/0000-0001-5881-4515View further author information & Sheng-Dun Linb Department of Food Science and Technology, Hungkuang University, Taichung, TaiwanCorrespondence[email protected]
https://orcid.org/0000-0002-5778-0226View further author information
https://orcid.org/0000-0002-5778-0226View further author information