PDF-usingbatterswitheithercontrolledviscosity(at1200cP)orcontrolledwaterco
relatedtothematrixstructureandnotonlytochangesinwatercontentorviscosity4ConclusionTheeffectofstarchswellingandgelatinizationonthecrispnessofthecrustofdeepfriedbatterfoodsisexaminedinthisstudybycros
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