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    Effects of Polysaccharide Hydrocolloids on Crust Characteristics and Oil Penetration of Fried Battered and Breaded Fish Nuggets

    Effects of Polysaccharide Hydrocolloids on Crust Characteristics and Oil Penetration of Fried Battered and Breaded Fish Nuggets by ZHAI Jiahao, CHEN Jiwang, CUI Lulu, LIAO E, PENG Lijuan, XIA Wenshui

    Published 2023-05-01
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