SR-FTIR microspectroscopy: Emerging 2D structural-chemical analytical technique for food quality and safety monitoring
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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1. Application of batter coating for modulating oil, texture and structure of fried foods: A review;Food Chemistry;2024-09
2. Post-fry oil distribution in batter coated fried foods;LWT;2024-02
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