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From
Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima by Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang and Xiguang Qi Journal of Food and Nutrition Research. 2018, 6(5), 277-284 doi:10.12691/jfnr-6-5-1
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