Predicting furan content in a fried dough system using image analysis
dc.contributor.author | Leiva Valenzuela, Gabriel A. | |
dc.contributor.author | Quilaqueo, M. | |
dc.contributor.author | Mariotti Celis, M. S. | |
dc.contributor.author | Letelier, K. | |
dc.contributor.author | Estay, D. | |
dc.contributor.author | Pedreschi Plasencia, Franco | |
dc.date.accessioned | 2020-11-25T17:34:59Z | |
dc.date.available | 2020-11-25T17:34:59Z | |
dc.date.issued | 2019 | |
dc.format.extent | 5 páginas | |
dc.fuente.origen | Converis | |
dc.identifier.doi | 10.1016/j.foodchem.2019.125096 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2019.125096 | |
dc.identifier.uri | https://repositorio.uc.cl/handle/11534/49106 | |
dc.language.iso | en | |
dc.pagina.final | 5 | |
dc.pagina.inicio | 1 | |
dc.revista | Food Chemistry | es_ES |
dc.rights | acceso restringido | |
dc.title | Predicting furan content in a fried dough system using image analysis | es_ES |
dc.type | artículo | |
dc.volumen | Vol. 298 | |
sipa.codpersvinculados | 189461 |
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