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Volumn 84, Issue 3, 2008, Pages 383-393

Comparison of the deep frying process in coated and uncoated dough systems

Author keywords

Deep fat frying; Dough; Edible coating; Heat and mass transfer; Mathematical modeling; Methylcellulose; Oil uptake; Structure

Indexed keywords

CELLULOSE; HEAT TRANSFER; VEGETABLE OILS;

EID: 34548135266     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.05.031     Document Type: Article
Times cited : (52)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.