Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters
| Autor: | Jeon, Soyoung, Lim, Jongbin, Inglett, George E., Lee, Suyong |
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| Zdroj: | In Journal of Food Engineering March 2013 115(2):215-219 |
| Databáze: | ScienceDirect |
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