Textural characterization and kinetics of potato strips during frying

JOURNAL OF FOOD SCIENCE;
J FOOD SCI

dc.creatorPedreschi, F
dc.creatorAguilera-Radic, Jose Miguel
dc.creatorPyle, L
dc.date2017-03-23T14:29:05Z
dc.date2022-07-05T15:04:31Z
dc.date2017-03-23T14:29:05Z
dc.date2022-07-05T15:04:31Z
dc.date2001
dc.date.accessioned2023-08-23T00:08:52Z
dc.date.available2023-08-23T00:08:52Z
dc.identifier2980058
dc.identifier0022-1147
dc.identifierhttps://hdl.handle.net/10533/172835
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8353981
dc.description32
dc.descriptionFONDECYT
dc.description2
dc.descriptionFONDECYT
dc.description66
dc.languageeng
dc.publisherINSTITUTE OF FOOD TECHNOLOGISTS
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinstname: Conicyt
dc.relationreponame: Repositorio Digital RI2.0
dc.relationinfo:eu-repo/grantAgreement/Fondecyt/2980058
dc.relationinfo:eu-repo/semantics/dataset/hdl.handle.net/10533/93477
dc.relationhttps://doi.org/10.1111/j.1365-2621.2001.tb11338.x
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleTextural characterization and kinetics of potato strips during frying
dc.titleJOURNAL OF FOOD SCIENCE
dc.titleJ FOOD SCI
dc.typeArticulo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.coverageCHICAGO


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