Optimization of vacuum frying conditions of eggplant (Solanum melongena L.) slices by response surface methodology.

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dc.contributor.authorTorres Riffo, José David
dc.contributor.authorAlvis Bermúdez, Armando
dc.contributor.authorMontero Castillo, Piedad Margarita
dc.contributor.authorTirado, Diego F.
dc.date.accessioned2019-05-23T19:13:16Z
dc.date.available2019-05-23T19:13:16Z
dc.date.issued2017
dc.date.updated2019-05-16T21:23:37Z
dc.fuente.origenORCID
dc.identifier.issn0378-1844
dc.identifier.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-85034952335&partnerID=MN8TOARS
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/22612
dc.issue.numeroNo. 10
dc.pagina.final691
dc.pagina.inicio683
dc.relation.isformatofInterciencia, vol. 42, no. 10 (oct. 2017), pp. 683-691.
dc.revistaIntercienciaes_ES
dc.rightsacceso abierto
dc.subjectFryinges_ES
dc.subjectDeep fat fryinges_ES
dc.subjectVacuum fryinges_ES
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.titleOptimization of vacuum frying conditions of eggplant (Solanum melongena L.) slices by response surface methodology.es_ES
dc.typeartículo
dc.volumenVol. 42
sipa.codpersvinculados131794
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