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Author: Lee, Sara S.
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Subject: Fried food
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Electronic Theses & Dissertations
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English
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Batters (Food)
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Deep frying
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Food texture
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Rheology
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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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Electronic Theses & Dissertations
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