Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri

Published 2011 View Full Article

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Title
Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 27, Issue 1, Pages 191-200
Publisher
Elsevier BV
Online
2011-08-03
DOI
10.1016/j.foodhyd.2011.07.005

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