Predicting furan content in a fried dough system using image analysis

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dc.contributor.authorLeiva Valenzuela, Gabriel A.
dc.contributor.authorQuilaqueo, M.
dc.contributor.authorMariotti Celis, M. S.
dc.contributor.authorLetelier, K.
dc.contributor.authorEstay, D.
dc.contributor.authorPedreschi Plasencia, Franco
dc.date.accessioned2020-11-25T17:34:59Z
dc.date.available2020-11-25T17:34:59Z
dc.date.issued2019
dc.format.extent5 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foodchem.2019.125096
dc.identifier.issn0308-8146
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2019.125096
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/49106
dc.language.isoen
dc.pagina.final5
dc.pagina.inicio1
dc.revistaFood Chemistryes_ES
dc.rightsacceso restringido
dc.titlePredicting furan content in a fried dough system using image analysises_ES
dc.typeartículo
dc.volumenVol. 298
sipa.codpersvinculados189461
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