Analysis of wheat gluten and starch matrices during deep-fat frying

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dc.contributor.authorGazmuri Barker, Ana María
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-08-10T21:18:12Z
dc.date.available2021-08-10T21:18:12Z
dc.date.issued2009
dc.fechaingreso.objetodigital2024-08-20
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1016/j.foodchem.2009.01.020
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.scopusid2-s2.0-62249147596
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2009.01.020
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/61704
dc.identifier.wosidWOS:000265348100034
dc.information.autorucEscuela de ingeniería ; Gazmuri Barker, Ana María ; S/I ; 131340
dc.information.autorucEscuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999
dc.issue.numeroNo. 3
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final1005
dc.pagina.inicio999
dc.publisherELSEVIER SCI LTD
dc.revistaFOOD CHEMISTRYes_ES
dc.rightsacceso restringido
dc.titleAnalysis of wheat gluten and starch matrices during deep-fat fryinges_ES
dc.typeartículo
dc.volumenVol. 115
sipa.codpersvinculados131340
sipa.codpersvinculados71999
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