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N. Akdeniz, S. Sahin and G. F. Sumnu, “Unctionality of Batters Containing Different Gums for Deep-Fat Frying of Carrot Slices,” Journal of Food Engineering, Vol. 75, No. 4, 2006, pp. 522-526. doi:10.1016/j.jfoodeng.2005.04.035

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