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This page is a summary of: VACUUM-FRYING OF APRICOT SLICES: EFFECTS OF FRYING TEMPERATURE, TIME AND MALTODEXTRIN LEVELS ON THE MOISTURE, COLOR AND TEXTURE PROPERTIES, Journal of Food Processing and Preservation, October 2011, Hindawi Publishing Corporation,
DOI: 10.1111/j.1745-4549.2011.00598.x.
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