Cite
MLA Citation
Heng Zeng et al.. “Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber.” Lebensmittel-Wissenschaft + Technologie =, vol. 73, 2016, pp. 425–431. http://access.bl.uk/ark:/81055/vdc_100034614925.0x000015