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, Leatherhead Food Research Association, United Kingdom

Grasas y Aceites Vol. 49 No. 3-4 (1998) - Monography
Industrial Frying Process
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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying

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