Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks

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dc.contributor.authorSobukola, O.
dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-01-14T19:14:21Z
dc.date.available2021-01-14T19:14:21Z
dc.date.issued2013
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s11947-012-0899-1
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-012-0899-1
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/50970
dc.issue.numeroNo. 8
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final2017
dc.pagina.inicio2010
dc.revistaFood and Bioprocess Technologyes_ES
dc.rightsacceso restringido
dc.titleUnderstanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snackses_ES
dc.typeartículo
dc.volumenVol. 6
sipa.codpersvinculados166405
sipa.codpersvinculados71999
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