Journal-Article
Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins
Trends in Food Science & TechnologyJanuary 1, 2018
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Trends in Food Science & TechnologyTrends in Food Science & Technology
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Author (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology.
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