Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks

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Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks.pdf(64.85 KB)
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2013
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https://doi.org/10.1007/s11947-012-0899-1
 https://repositorio.uc.cl/handle/11534/50970
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