A new device for studying deep-frying behavior of batters and resulting crust properties

article



Visser, J.E.

Beukelaer, H. de

Hamer, R.J.

Vliet, T. van
TNO Identifier
44185
Repository link
https://resolver.tno.nl/uuid:4235b700-57ea-4013-9c7f-991581fe7c22
Source
Cereal Chemistry, 85(3), pp. 417-424.
Pages
417-424
Files
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