A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying

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dc.contributor.authorMoreno Constenla, María Carolina
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-07-21T13:11:44Z
dc.date.available2021-07-21T13:11:44Z
dc.date.issued2008
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1111/j.1750-3841.2008.00669.x
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.scopusid2-s2.0-41749111778
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2008.00669.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/61033
dc.identifier.wosidWOS:000254917000024
dc.information.autorucEscuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999
dc.issue.numeroNo. 3
dc.language.isoen
dc.pagina.finalE128
dc.pagina.inicioE122
dc.revistaJOURNAL OF FOOD SCIENCEes_ES
dc.rightsacceso restringido
dc.titleA different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato fryinges_ES
dc.typeartículo
dc.volumenVol. 73
sipa.codpersvinculados18031
sipa.codpersvinculados71999
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