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R. Baixauli, T. Sanz, A. Salvador and S. M. Fiszman, “Effect of the Addition of Dextrin or Dried Egg on the Rheological and Textural Properties of Batters for Fried Foods,” Food Hydrocolloids, Vol. 17, No. 3, 2003, pp. 305-310. doi:10.1016/S0268-005X(02)00091-7

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