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Journal of Chemistry
Volume 2016 (2016), Article ID 3626581, 7 pages
http://dx.doi.org/10.1155/2016/3626581
Research Article

Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China

Received 17 July 2016; Revised 24 September 2016; Accepted 28 September 2016

Academic Editor: Yiannis Kourkoutas

Copyright © 2016 Daming Fan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Daming Fan, Bowen Yan, Huizhang Lian, Jianxin Zhao, and Hao Zhang, “Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters,” Journal of Chemistry, vol. 2016, Article ID 3626581, 7 pages, 2016. doi:10.1155/2016/3626581