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T. Primo-Martín, D. W. Sanz, A. Steringa, S. M. Salvador, A. Fiszman and T. Van Vliet, “Performance of Cellulose Derivatives in Deep-Fried Battered Snacks: Oil Barrier and Crispy Properties,” Journal of Food Hydrocolloids, Vol. 24, No. 8, 2010, pp. 702-708. doi:10.1016/j.foodhyd.2010.04.013

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