Mass transfer kinetics during deep fat frying of wheat starch and gluten based snacks

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dc.contributor.authorSobukola, O.
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-10-02T01:16:11Z
dc.date.available2020-10-02T01:16:11Z
dc.date.issued2014
dc.format.extent7 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1007/s00231-014-1288-2
dc.identifier.issn0947-7411
dc.identifier.issn1432-1181
dc.identifier.urihttps://doi.org/10.1007/s00231-014-1288-2
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46814
dc.identifier.wosidWOS:000335671100007
dc.issue.numeroNo. 6
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final801
dc.pagina.inicio795
dc.revistaHeat and Mass Transferes_ES
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.otherFritura - Investigacioneses_ES
dc.subject.otherTransferencia de masaes_ES
dc.subject.otherCinética químicaes_ES
dc.titleMass transfer kinetics during deep fat frying of wheat starch and gluten based snackses_ES
dc.typeartículo
dc.volumenVol. 50
sipa.codpersvinculados71999
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