Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood

Author： Sanz T.   Salvador A.   Fiszman S.M.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.18, Iss.1, 2004-01, pp. : 127-131

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