Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices

Simple item page
dc.contributor.authorContardo Hernández Ingrid Macarena
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-12-10T22:45:40Z
dc.date.available2020-12-10T22:45:40Z
dc.date.issued2018
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.jfoodeng.2018.05.038
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2018.05.038
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/49846
dc.language.isoen
dc.pagina.final161
dc.pagina.inicio154
dc.revistaJournal of Food Engineeringes_ES
dc.rightsacceso restringido
dc.titleEnhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matriceses_ES
dc.typeartículo
dc.volumenVol. 237
sipa.codpersvinculados71999
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Enhancing Micro-CT methods to quantify oil content and porosity in starch-gluten matrices.pdf
Size:
2.73 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas