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Microstructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure

María Carolina Moreno and Pedro Bouchon
Journal of Food Engineering 118 (2) 238 (2013)
DOI: 10.1016/j.jfoodeng.2013.03.007
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Frying Oil Temperature: Impact on Physical and Structural Properties of French Fries During the Par and Finish Frying Processes

Trent M. Millin, Ilce G Medina-Meza, Brandon C. Walters, et al.
Food and Bioprocess Technology 9 (12) 2080 (2016)
DOI: 10.1007/s11947-016-1790-2
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