@article{surojanametakul_karnasuta_satmalee_2020, title={Effect of oil type and batter ingredients on the properties of deep-frying flakes}, volume={40}, ISSN={0101-2061}, url={https://doi.org/10.1590/fst.32919}, DOI={10.1590/fst.32919}, journal={Food Science and Technology}, publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos}, author={SUROJANAMETAKUL, Vipa and KARNASUTA, Sujinna and SATMALEE, Prajongwate}, year={2020}, month={Dec}, pages={592–596} }