The effect of vacuum frying on starch gelatinization and its in vitrodigestibility in starch-gluten matrices

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dc.contributor.authorContardo Hernández Ingrid Macarena
dc.contributor.authorParada, Javier
dc.contributor.authorLeiva Campusano, Ángel
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-08-13T21:25:21Z
dc.date.available2020-08-13T21:25:21Z
dc.date.issued2016
dc.format.extent6 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodchem.2015.10.028
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2015.10.028
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/38648
dc.issue.numeroParte A
dc.language.isoen
dc.pagina.final358
dc.pagina.inicio353
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.subject.otherAlmidónes_ES
dc.subject.otherAlmidón de trigoes_ES
dc.subject.otherFritura - Investigacioneses_ES
dc.titleThe effect of vacuum frying on starch gelatinization and its in vitrodigestibility in starch-gluten matriceses_ES
dc.typeartículo
dc.volumenVol. 197
sipa.codpersvinculados88381
sipa.codpersvinculados71999
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