Article
Stability of Palm Olein with or with out antioxidants during industrial continuous deep-fat frying of wheat snacks
Registro en:
2-s2.0-85068589678
Autor
Díaz-Sánchez F., Santos-López E.M., Sosa-Morales M.E., Ramírez-Corona N., Palou E., López-Malo A.
Institución
Resumen
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85068589678&doi=10.21894%2fjopr.2019.0017&partnerID=40&md5=9a9bb2a3fc2f095e3fbdde08af464c1a