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Effect of an Oat β-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters

✍ Scribed by S. Lee; G.E. Inglett


Book ID
111405151
Publisher
Institute of Food Technologists
Year
2007
Tongue
English
Weight
180 KB
Volume
72
Category
Article
ISSN
0022-1147

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