Carvalho, M., & Carrascal, J. (2018). Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: Addition of alcohol and CO2 incubation.
Chicago Style CitationCarvalho, M., and J. Carrascal. Improving Crunchiness and Crispness of Fried Squid Rings Through Innovative Tempura Coatings: Addition of Alcohol and CO2 Incubation. 2018.
MLA CitationCarvalho, M., and J. Carrascal. Improving Crunchiness and Crispness of Fried Squid Rings Through Innovative Tempura Coatings: Addition of Alcohol and CO2 Incubation. 2018.
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