Modeling The Effect Of Microstructure And Processing In The Prediction Of Maillard's Undersirable Compounds Development In Starch Food Matrixes Using Non-Destructive Imaging Methods

dc.contributorPontificia Universidad Católica de Chile
dc.creatorLeiva-Valenzuela, Gabriel Amado
dc.date2018-09-12T21:49:32Z
dc.date2022-08-23T19:50:11Z
dc.date2018-09-12T21:49:32Z
dc.date2022-08-23T19:50:11Z
dc.date2016
dc.date.accessioned2023-08-22T04:37:50Z
dc.date.available2023-08-22T04:37:50Z
dc.identifier3140606
dc.identifierhttps://hdl.handle.net/10533/220403
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8320532
dc.descriptionFONDECYT
dc.descriptionFONDECYT
dc.descriptionFinalizado
dc.formatapplication/pdf
dc.languagespa
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.56
dc.relationhandle/10533/111575
dc.relationhandle/10533/108104
dc.relationhandle/10533/108045
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/3140606
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Chile
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.subjectIngeniería y Tecnología
dc.subjectIngeniería y Tecnología
dc.titleModeling The Effect Of Microstructure And Processing In The Prediction Of Maillard's Undersirable Compounds Development In Starch Food Matrixes Using Non-Destructive Imaging Methods
dc.typeInforme Final
dc.typeinfo:eu-repo/semantics/report
dc.typeinfo:eu-repo/semantics/publishedVersion


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