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Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

Fereshteh Dehghan Nasiri, Mohebbat Mohebbi, Farideh Tabatabaee Yazdi, Mohammad Hossein Haddad Khodaparast

DOI: 10.1007/s11947-010-0423-4
Referenced 21 times
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