Cite
HARVARD Citation
Varidi, M. et al. (2023). Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. Food science & nutrition. 11 (4), pp. 2027-2035. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Varidi, M. et al. (2023). Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. Food science & nutrition. 11 (4), pp. 2027-2035. [Online].