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    Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

    Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters by Vengu, Sharmila, Ravandran, Haswini Paniker, Gannasin, Sri Puvanesvari, Muhammad, Kharidah

    Published 2020
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