Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip
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| Language: | English |
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Ohio University / OhioLINK
2008
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350 |