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Collection: Electronic Theses & Dissertations
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Subject: Batters (Food)
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Subject: Food texture
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Subject: Rheology
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Theses
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Language
English
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In Copyright
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Subject
Deep frying
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Fried food
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Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
Lee, Sara S.
Text (2000)
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