@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} }