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1 Singthong J, "Using hydrocolloids to decrease oil absorption in banana chips" 42 : 1199-1203, 2009
2 Shih IL, "The production of poly-(γ-glutamic acid) from microorganisms and its various applications" 79 : 207-225, 2001
3 Dana D, "Review: Mechanism of oil uptake during deepfat frying and the surfactant effect-theory and myth" 128 : 267-272, 2006
4 Mitsuiki M, "Relationship between the antifreeze activities and the chemical structures of oligo- and poly (glutamic acid)s" 46 : 891-895, 1998
5 Khalil AH, "Quality of French fried potatoes as influenced by coating with hydrocolloids" 66 : 201-208, 1999
6 Kim BK, "Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull" 41 : 34-41, 2008
7 Pinthus EJ, "Oil uptake in deep fat frying as affected by porosity" 60 : 770-772, 1995
8 Sung MH, "Natural and edible biopolymer poly-γ-glutamic acid: Synthesis, production, and applications" 5 : 352-366, 2005
9 Tanimoto H, "Natto mucilage containing poly-γ-glutamic acid increases soluble calcium in the rat small intestine" 65 : 516-521, 2001
10 Grover JA, "Methylcellulose and its derivates, In Industrial Gums" Academic Press 475-504, 1993
11 Mellema M, "Mechanism and reduction of fat uptake in deep-fat fried foods" 14 : 364-373, 2003
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16 Sahin S, "Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets" 85 : 2375-2379, 2005
17 Mallikarjunan P, "Edible coatings for deep-fat frying of starchy products" 30 : 709-714, 1997
18 Priya R, "Carboxymethylcellulose and hydroxypropylmethylcellulose as additive in reduction of oil content in batter based deep- fat fried boondies" 29 : 333-336, 1996
19 Sakai K, "Bitterness relieving agent. JP Patent WO0021390"
20 Kunioka M, "Biosynthesis and chemical reactions of poly(amino acid)s from microorganisms" 47 : 469-475, 1997
21 Tanimoto H, "Acute effect of poly-γ-glutamic acid on calcium absorption in post-menopausal women" 26 : 645-649, 2007