The effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodels

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dc.contributor.authorCortés, Pablo
dc.contributor.authorSegura, Luis
dc.contributor.authorKawaji, Masahiro
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-09-10T19:43:08Z
dc.date.available2020-09-10T19:43:08Z
dc.date.issued2015
dc.format.extent13 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.fbp.2015.05.001
dc.identifier.issn0960-3085
dc.identifier.issn1744-3571
dc.identifier.urihttps://doi.org/10.1016/j.fbp.2015.05.001
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/45411
dc.language.isoen
dc.pagina.final145
dc.pagina.inicio133
dc.revistaFood and Bioproducts Processinges_ES
dc.subject.ddc600
dc.subject.deweyTecnologíaes_ES
dc.subject.otherFrituraes_ES
dc.subject.otherAbsorciónes_ES
dc.subject.otherGrasas (Aceites y grasas)es_ES
dc.subject.otherDeshidraciónes_ES
dc.titleThe effect of gravity on moisture loss and oil absorption profiles during a simulated frying process using glass micromodelses_ES
dc.typeartículo
dc.volumenVol. 95
sipa.codpersvinculados71999
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