Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels

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dc.contributor.authorCortes, P.
dc.contributor.authorBadillo, G.
dc.contributor.authorSegura, L.
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-10-02T00:53:41Z
dc.date.available2020-10-02T00:53:41Z
dc.date.issued2014
dc.format.extent9 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.jfoodeng.2014.04.005
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2014.04.005
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46607
dc.identifier.wosidWOS:000338400800003
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final27
dc.pagina.inicio19
dc.revistaJournal of Food Engineeringes_ES
dc.rightsacceso restringido
dc.titleExperimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodelses_ES
dc.typeartículo
dc.volumenVol. 140
sipa.codpersvinculados71999
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