Articulo
Study of texture and glass transition of french fried potatoes pretreated with soaking solutions
JOURNAL OF FOOD PROCESSING AND PRESERVATION;
J FOOD PROCESS PRESERV
Registro en:
1970037
0145-8892
Autor
Kasahara, I
Osorio, F
Moyano, P
Pizarro, G
Beltran, J
Institución
Resumen
1 FONDECYT FONDECYT 26