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RHEOLOGICAL PROPERTIES OF DEEP FRYING BATTERS PREPARED WITH DIFFERENT COMPOSITION
RHEOLOGICAL PROPERTIES OF DEEP FRYING BATTERS PREPARED WITH DIFFERENT COMPOSITION
2012
F Dehghan Nasiri
Masoumeh Mohebbi
F Tabatabaei Yazdi
M H Haddad Khodaparast
Keywords:
Rheology
Materials science
Composite material
Deep frying
wheat flour
corn flour
Food science
soy flour
Composition (visual arts)
Chemistry
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