@inproceedings{paperid:1041917,
author = {Shokrolahi, Behdad and Mohebbi, Mohebbat and Varidi, Mehdi and Ansarifar, Elham},
title = {Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System},
booktitle = {1st International e-Conference on novel Food Processing (IECFP2013},
year = {2013},
location = {مشهد, IRAN},
keywords = {Frying; Deep-Fried Crust Model System; lentil flour; reducing oil content},
}