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    Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition

    Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition by Lee, X.F., Naim, M.N., M. Azmi, N.S., Mohammed, M.A.P., Othman, S.H., Abu Bakar, N.F., Adam, F.

    Published 2025
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