TY  - JOUR 
T1  - Effect of oil type and batter ingredients on the properties of deep-frying flakes
JO  - Food Science and Technology
A1  - SUROJANAMETAKUL, Vipa
A1  - KARNASUTA, Sujinna
A1  - SATMALEE, Prajongwate
SN  - 0101-2061
UL  - 10.1590/fst.32919
VL  - 40 
Y1  - 2020
PB  - Brasil 
ER  -