Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents
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Published:2020-02
Issue:
Volume:267
Page:109731
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ISSN:0260-8774
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Container-title:Journal of Food Engineering
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language:en
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Short-container-title:Journal of Food Engineering
Author:
Jothi Jakia Sultana,
Le Trinh Ngoc Dang,
Kawai KiyoshiORCID
Cited by
19 articles.
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