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Gel-strength in Restructured Potato Products Affects Oil Uptake during Deep-fat frying
ELI J. PINTHUS, PNINA WEINBERG, ISRAEL SAM SAGUYVolume:
57
Year:
1992
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1992.tb06857.x
File:
PDF, 270 KB
english, 1992