Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Shan He, Yang Zhang, Caiqing Gu, Yixiao Wu, Muhammad Adil Farooq, David James Young, Jonathan Woon Chung Wong, Kun Chang, Bin Tian, Ankita Kumari, Abdul Rahaman, Jingrong Gao

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)
93 Downloads (Pure)

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