Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks

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dc.contributor.authorOlajide Philip, Sobukola
dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorMuñoz Hernández, Loreto
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-01-14T19:12:39Z
dc.date.available2021-01-14T19:12:39Z
dc.date.issued2013
dc.format.extent6 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s10068-013-0064-2
dc.identifier.issn1226-7708
dc.identifier.urihttps://doi.org/10.1007/s10068-013-0064-2
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/50594
dc.issue.numeroSupl. 1
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final182
dc.pagina.inicio177
dc.revistaFood Science and Biotechnologyes_ES
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.otherFrituraes_ES
dc.subject.otherAbsorciónes_ES
dc.subject.otherAlimentación -- Análisises_ES
dc.titleComparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snackses_ES
dc.typeartículo
dc.volumenVol. 22
sipa.codpersvinculados166405
sipa.codpersvinculados202111
sipa.codpersvinculados71999
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