New formulations for deep-fat fried doughnuts to improve their nutrition facts

dc.creatorSosa-Morales M.E.
dc.creatorVélez-Ruiz J.F.
dc.date2018-03-01T00:05:33Z
dc.date2018-03-01T00:05:33Z
dc.date2009
dc.date.accessioned2023-07-21T20:08:38Z
dc.date.available2023-07-21T20:08:38Z
dc.identifier2-s2.0-84892093074
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/6667
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7739140
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84892093074&partnerID=40&md5=e433cf05127efb91f328b05d5792db41
dc.sourceScopus
dc.titleNew formulations for deep-fat fried doughnuts to improve their nutrition facts
dc.typeBook Chapter


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