A Novel Approach to Reduce Fat-Uptake in Fried Chicken Using Edible Coating
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Matthews, L., Ananey-Obiri, D., Hosseini, S., & Tahergorabi, R. (2023). A Novel Approach to Reduce Fat-Uptake in Fried Chicken Using Edible Coating. Advances in Biological Sciences Research. https://doi.org/10.2991/978-94-6463-282-8_10
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