Starch origin effect in formulated fried products for gluten & starch matrices fried under atmospheric and vacuum conditions

dc.contributorBOUCHON AGUIRRE, PEDRO
dc.contributorECOLE DOCTORALE ABIES AGROPARISTECH
dc.creatorDROUET, MAILYS SABINE MARIE
dc.date2017-04-25T20:39:58Z
dc.date2022-08-16T19:33:15Z
dc.date2017-04-25T20:39:58Z
dc.date2022-08-16T19:33:15Z
dc.date2010
dc.date.accessioned2023-08-22T00:48:34Z
dc.date.available2023-08-22T00:48:34Z
dc.identifier1100851
dc.identifierhttps://hdl.handle.net/10533/193094
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8302574
dc.descriptionFONDECYT
dc.descriptionFONDECYT
dc.languagespa
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1100851
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93488
dc.rightsAtribución-NoComenrcial-SinDerivadas 3.0 Chile
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleStarch origin effect in formulated fried products for gluten & starch matrices fried under atmospheric and vacuum conditions
dc.typeTesis
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeTesis


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