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Effect of incorporating modified proteins on fat absorption characteristics of deep fried foods

Surekha Sheshrao Puyed

Effect of incorporating modified proteins on fat absorption characteristics of deep fried foods - xiv, 209 p. : ill. ; 32 cm.

Subjects--Topical Terms:
Food & Nutrition

Subjects--Index Terms: Fat absorption characteristics Deep fried foods

Dewey Class. No.: 641 SUR

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