Development of low-fat gluten and starch fried matrices with high fiber content

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dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorSobukola, O.
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2020-10-02T00:02:24Z
dc.date.available2020-10-02T00:02:24Z
dc.date.issued2014
dc.fechaingreso.objetodigital2025-01-27
dc.format.extent6 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.lwt.2014.04.036
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2014.04.036
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/46125
dc.identifier.wosidWOS:000339776200002
dc.issue.numeroNo. 1
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final11
dc.pagina.inicio6
dc.revistaLWT - Food Science and Technologyes_ES
dc.rightsacceso abierto
dc.titleDevelopment of low-fat gluten and starch fried matrices with high fiber contentes_ES
dc.typeartículo
dc.volumenVol. 59
sipa.codpersvinculados166405
sipa.codpersvinculados71999
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