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    Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

    Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics oleh ZHANG Hui, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, WANG Xing-guo

    Diterbitkan 2022-01-01
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