Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends
dc.contributor.author | Dueik González, Verónica Paula | |
dc.contributor.author | Bouchon Aguirre, Pedro Alejandro | |
dc.date.accessioned | 2021-07-21T13:11:49Z | |
dc.date.available | 2021-07-21T13:11:49Z | |
dc.date.issued | 2011 | |
dc.fuente.origen | Bibliotecas UC | |
dc.identifier.doi | 10.1111/j.1750-3841.2010.01976.x | |
dc.identifier.eissn | 1750-3841 | |
dc.identifier.issn | 0022-1147 | |
dc.identifier.scopusid | 2-s2.0-79952101807 | |
dc.identifier.uri | https://doi.org/10.1111/j.1750-3841.2010.01976.x | |
dc.identifier.uri | https://repositorio.uc.cl/handle/11534/61067 | |
dc.identifier.wosid | 287858000036 | |
dc.information.autoruc | Escuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999 | |
dc.issue.numero | No. 2 | |
dc.language.iso | en | |
dc.pagina.final | E195 | |
dc.pagina.inicio | E188 | |
dc.revista | JOURNAL OF FOOD SCIENCE | es_ES |
dc.title | Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends | es_ES |
dc.type | artículo | |
dc.volumen | Vol. 76 | |
sipa.codpersvinculados | 166405 | |
sipa.codpersvinculados | 71999 |