Effect of food surface roughness on oil uptake by deep-fat fried products

JOURNAL OF FOOD ENGINEERING;
J FOOD ENG

dc.creatorCarolina Moreno, Maria
dc.creatorBrown, Christopher A.
dc.creatorBouchon, Pedro
dc.date2016-12-05T17:44:18Z
dc.date2022-07-06T20:44:53Z
dc.date2016-12-05T17:44:18Z
dc.date2022-07-06T20:44:53Z
dc.date2010
dc.date.accessioned2023-08-22T23:52:48Z
dc.date.available2023-08-22T23:52:48Z
dc.identifier1070764
dc.identifier1070764
dc.identifier0260-8774
dc.identifierhttps://hdl.handle.net/10533/144750
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8352919
dc.description21
dc.descriptionFONDECYT
dc.descriptionpbouchon@ing.puc.cl
dc.description2
dc.descriptionFONDECYT
dc.languageeng
dc.publisherELSEVIER SCI LTD
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/1070764
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationhttps://doi.org/10.1016/j.jfoodeng.2010.06.024
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleEffect of food surface roughness on oil uptake by deep-fat fried products
dc.titleJOURNAL OF FOOD ENGINEERING
dc.titleJ FOOD ENG
dc.typeArticulo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.coverageOXFORD


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