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Journal: Foods, 2020
Volume: 9
Number: 626

Article: How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
Authors: by Montserrat Martínez-Pineda, Cristina Yagüe-Ruiz and Antonio Vercet
Link: https://www.mdpi.com/2304-8158/9/5/626

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