Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

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dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-07-21T13:11:49Z
dc.date.available2021-07-21T13:11:49Z
dc.date.issued2011
dc.fechaingreso.objetodigital2025-01-27
dc.fuente.origenBibliotecas UC
dc.identifier.doi10.1111/j.1750-3841.2010.01976.x
dc.identifier.eissn1750-3841
dc.identifier.issn0022-1147
dc.identifier.scopusid2-s2.0-79952101807
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2010.01976.x
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/61067
dc.identifier.wosidWOS:000287858000036
dc.information.autorucEscuela de ingeniería ; Bouchon Aguirre, Pedro Alejandro ; S/I ; 71999
dc.issue.numeroNo. 2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.finalE195
dc.pagina.inicioE188
dc.revistaJOURNAL OF FOOD SCIENCEes_ES
dc.rightsacceso restringido
dc.titleVacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trendses_ES
dc.typeartículo
dc.volumenVol. 76
sipa.codpersvinculados166405
sipa.codpersvinculados71999
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