PHYSICOCHEMICAL CHANGES IN STARCH DURING DEEP-FAT FRYING OF A MOLDED CORN STARCH PATTY
- 1 December 1997
- journal article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 21 (6) , 443-460
- https://doi.org/10.1111/j.1745-4549.1997.tb00795.x
Abstract
No abstract availableKeywords
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