Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents
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ID: 61527
2020
| Reference Key |
jothi2020effectsjournal
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|---|---|
| Authors | Jothi, J. |
| Journal | journal of food engineering |
| Year | 2020 |
| DOI | 10.1016/j.jfoodeng.2019.109731 |
| URL | |
| Keywords | Keywords not found |
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