Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content

Published 2010 View Full Article

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Title
Deep-fat fried battered snacks prepared using super heated steam (SHS): Crispness and low oil content
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 1, Pages 442-448
Publisher
Elsevier BV
Online
2010-10-08
DOI
10.1016/j.foodres.2010.09.026

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