Grading of potato chips according to their sensory quality determined by color

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dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorBunger, Andrea
dc.contributor.authorSkurtys, Olivier
dc.contributor.authorAllen, Paula
dc.contributor.authorRojas, Ximena
dc.date.accessioned2022-11-09T15:04:50Z
dc.date.available2022-11-09T15:04:50Z
dc.date.issued2011
dc.fuente.origenSpringer
dc.identifier.doi10.1007/s11947-011-0559-x
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-011-0559-x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/65410
dc.information.autorucEscuela de ingeniería ; Pedreschi Plasencia, Franco ; S/I ; 18770
dc.language.isoen
dc.nota.accesoContenido parcial
dc.revistaFood and bioprocess technology
dc.rightsacceso restringido
dc.subjectCooking times
dc.subjectPotato chips
dc.subjectColor
dc.subjectFrying
dc.subjectSensorial grading
dc.titleGrading of potato chips according to their sensory quality determined by colores_ES
dc.typeartículo
sipa.codpersvinculados18770
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