Effect of pre-drying on texture and oil uptake of potato chips

dc.date.accessioned2017-03-23T17:40:09Z
dc.date.available2017-03-23T17:40:09Z
dc.date.created2017-03-23T17:40:09Z
dc.date.issued2005
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/10533/176470
dc.identifier1030411
dc.identifierWOS:000228950000004
dc.languageeng
dc.publisherACADEMIC PRESS
dc.relationhttps://doi.org/10.1016/j.lwt.2004.08.008
dc.relation10.1016/j.lwt.2004.08.008
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1030411
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleEffect of pre-drying on texture and oil uptake of potato chips
dc.typeArticulo


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