𝔖 Bobbio Scriptorium
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Optimisation of the surface finish produced by ball burnishing

✍ Scribed by N.H. Loh; S.C. Tam; S. Miyazawa


Publisher
Elsevier Science
Year
1989
Weight
342 KB
Volume
19
Category
Article
ISSN
0378-3804

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The continuous frying process of gluten balls involved three consecutive deep frying pans. The e †ects of the temperatures of the Ðrst and the second deep frying pans on the quality indices of the obtained fried gluten balls, including expansion volume, expansion ratio, measured value of textural pr