Figure 4. Effect of whole wheat flour on the surface (a) and inner section (b) scanning electron micrographs of fried Sachima sticks Control, 25%, 50%, 75%, and 100% meant the WWF substitution level was 0, 25%, 50%, 75%, and 100%, respectively

From

Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi

Journal of Food and Nutrition Research. 2018, 6(5), 277-284 doi:10.12691/jfnr-6-5-1