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Language: English
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Degree Level: Masters
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Subject: Fried food
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Collection
Electronic Theses & Dissertations
2
Material Type
Theses
2
Subject
Batters (Food)
1
Cooking (Potatoes)
1
Deep frying
1
Food texture
1
Potato products
1
Potatoes--Nutrition
1
Rheology
1
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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)
Part of
Electronic Theses & Dissertations
Evaluation of certain nutritional and sensory qualities of French fried potatoes
Evangelou, Ioannis
Text (1983)
Part of
Electronic Theses & Dissertations
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