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S. Mohamed, N. A. Hamid and M. A. Hamid, “Food Components Affecting the Oil Absorption and Crispness of Fried Batter,” Journal of Science and Food Agriculture, Vol. 78, 1988, pp. 39-45. doi:10.1002/(SICI)1097-0010(199809)78:1<39::AID-JSFA82>3.0.CO;2-G

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