Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs

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dc.contributor.authorUrzua, C.
dc.contributor.authorGonzalez, E.
dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.contributor.authorGimenez, B.
dc.contributor.authorRobert Canales, Paz Soledad
dc.date.accessioned2020-07-02T23:23:18Z
dc.date.available2020-07-02T23:23:18Z
dc.date.issued2017
dc.format.extent10 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.fbp.2017.10.001
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2017.10.001
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/31311
dc.language.isoen
dc.pagina.final180
dc.pagina.inicio171
dc.revistaFood and Bioproducts Processinges_ES
dc.rightsacceso restringido
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.subject.otherMicroencapsulaciónes_ES
dc.subject.otherFrituraes_ES
dc.subject.otherGrasas (Aceites y grasas)es_ES
dc.titleOlive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughses_ES
dc.typeartículo
dc.volumenVol. 106
sipa.codpersvinculados166405
sipa.codpersvinculados71999
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