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The functionality and suitability as a source of fibre of type 3 resistant starch (RS3) in low oil content fried battered squid rings prepared without pre-frying were analysed.The addition of RS3, even at levels of 20%, did not affect the ability of the methylcellulose batter to increase its consistency upon heating at a temperature of approximately 35°C. Replacement of wheat flour by 20% RS3 increased...
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