A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying

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dc.contributor.authorMariotti Celis, Maria S.
dc.contributor.authorZúñiga, Rommy N.
dc.contributor.authorCortés, Pablo
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2020-07-23T15:51:11Z
dc.date.available2020-07-23T15:51:11Z
dc.date.issued2017
dc.format.extent8 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1111/1750-3841.13552
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/1750-3841.13552
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/36955
dc.issue.numeroNo. 1
dc.language.isoen
dc.pagina.final239
dc.pagina.inicio232
dc.revistaJournal of Food Sciencees_ES
dc.rightsacceso restringido
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.subject.otherFrituraes_ES
dc.subject.otherAlimentos fritoses_ES
dc.subject.otherAlmidónes_ES
dc.subject.otherFuranoses_ES
dc.titleA Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Fryinges_ES
dc.typeartículo
dc.volumenVol. 82
sipa.codpersvinculados18770
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