Articulo
Effect of food surface roughness on oil uptake by deep-fat fried products
JOURNAL OF FOOD ENGINEERING;
J FOOD ENG
Registro en:
1070764
1070764
0260-8774
Autor
Carolina Moreno, Maria
Brown, Christopher A.
Bouchon, Pedro
Institución
Resumen
21 FONDECYT pbouchon@ing.puc.cl 2 FONDECYT