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1 Ergebnisse
1
Effects of deep‐fat frying temperature on antioxidant prope..:
Nsabimana, Phénias
;
Powers, Joseph R.
;
Chew, Boon
..
International Journal of Food Science & Technology. 53 (2017) 3 - p. 665-675 , 2017
Link:
https://doi.org/10.1111/ijfs.13641
RT Journal T1 <Title>Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.13641&Exemplar=1&LAN=DE A1 Nsabimana, Phénias A1 Powers, Joseph R. A1 Chew, Boon A1 Mattinson, Scott A1 Baik, Byung‐Kee PB Wiley YR 2017 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 53 IS 3 SP 665 OP 675 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.13641 DO https://doi.org/10.1111/ijfs.13641 SF ELIB - SuUB Bremen
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