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Lumanlan, J.C., Fernando, W.M.A.D.B. and Jayasena, V. (2020) Mechanisms of Oil Uptake during Deep Frying and Applications of Predrying and Hydrocolloids in Reducing Fat Content of Chips. International Journal of Food Science & Technology, 55, 1661-1670.
https://doi.org/10.1111/ijfs.14435

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