Structure Oil-Absorption Relationships During Deep-Fat Frying

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dc.contributor.authorAguilera, José Miguel
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-11-16T18:51:16Z
dc.date.available2020-11-16T18:51:16Z
dc.date.issued2003
dc.format.extent6 páginas
dc.fuente.origenDialnet
dc.identifier.doi10.1111/j.1365-2621.2003.tb05793.x
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2003.tb05793.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/48250
dc.issue.numeroNo. 9
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final2716
dc.pagina.inicio2711
dc.revistaJournal of food sciencees_ES
dc.rightsacceso restringido
dc.subjectFryinges_ES
dc.subjectOil uptakees_ES
dc.subjectChipes_ES
dc.subjectMicrostructurees_ES
dc.subjectPotatoes_ES
dc.titleStructure Oil-Absorption Relationships During Deep-Fat Fryinges_ES
dc.typeartículo
dc.volumenVol. 68
sipa.codpersvinculados99054
sipa.codpersvinculados71999
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