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Research Article

Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

El almidón de camote [boniato] y un recubrimiento comestible a base de proteínas minimizan la absorción de grasa en el pollo frito

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Pages 440-447 | Received 30 Nov 2020, Accepted 05 Apr 2021, Published online: 05 May 2021

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