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This article has been cited by the following article(s):
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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 BouchonJournal of Food Engineering 118 (2) 238 (2013)
https://doi.org/10.1016/j.jfoodeng.2013.03.007
455 (2011)
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Characterisation of pore properties of deep‐fat‐fried chicken nuggets breading coating using mercury intrusion porosimetry technique
Akinbode A. Adedeji and Michael NgadiInternational Journal of Food Science & Technology 45 (11) 2219 (2010)
https://doi.org/10.1111/j.1365-2621.2010.02324.x
143 (2008)
https://doi.org/10.1002/9783527631643.ch4