Effect of blanching and coating with hydrocolloids on reduction of oil uptake in french fries. | EBSCOhost

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Title: Effect of blanching and coating with hydrocolloids on reduction of oil uptake in french fries.
Authors: Pahade, P. K.; Sakhale, B. K.
Publication: International Food Research Journal, 2012, Vol 19, Issue 2, p697
ISSN: 1985-4668
Publication type: Academic Journal