Study of texture and glass transition of french fried potatoes pretreated with soaking solutions

JOURNAL OF FOOD PROCESSING AND PRESERVATION;
J FOOD PROCESS PRESERV

dc.creatorKasahara, I
dc.creatorOsorio, F
dc.creatorMoyano, P
dc.creatorPizarro, G
dc.creatorBeltran, J
dc.date2017-03-23T15:16:48Z
dc.date2022-07-05T15:12:54Z
dc.date2017-03-23T15:16:48Z
dc.date2022-07-05T15:12:54Z
dc.date2002
dc.date.accessioned2023-08-22T05:13:26Z
dc.date.available2023-08-22T05:13:26Z
dc.identifier1970037
dc.identifier0145-8892
dc.identifierhttps://hdl.handle.net/10533/173664
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8323234
dc.description1
dc.descriptionFONDECYT
dc.descriptionFONDECYT
dc.description26
dc.languageeng
dc.publisherFOOD & NUTRITION PRESS
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1970037
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationhttps://doi.org/10.1111/j.1745-4549.2002.tb00482.x
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleStudy of texture and glass transition of french fried potatoes pretreated with soaking solutions
dc.titleJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.titleJ FOOD PROCESS PRESERV
dc.typeArticulo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.coverageMALDEN


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