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O ptimization of textural properties of predried and deep- O ptimization of textural properties of predried and deep-

O ptimization of textural properties of predried and deep- - PowerPoint Presentation

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Uploaded On 2016-04-23

O ptimization of textural properties of predried and deep- - PPT Presentation

b y Dr Cem BALTACIOĞLU 1 Dr Erkan KARACABEY 2 and Dr Erdoğan KÜÇÜ K ÖNER 2 1 Food Engineering Deparment Engineering Faculty Niğde University Niğde Turkey ID: 290495

temperature frying carrot time frying temperature time carrot fried deep fat slices force loss drying predried microwave textural properties

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