Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack

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dc.contributor.authorOginni, O. C.
dc.contributor.authorSobukola, O. P
dc.contributor.authorHenshaw, F. O.
dc.contributor.authorAfolabi, W. A. O.
dc.contributor.authorMuñoz Hernández, Loreto
dc.date.accessioned2020-08-21T17:35:12Z
dc.date.available2020-08-21T17:35:12Z
dc.date.issued2015
dc.format.extent9 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.foostr.2014.12.001
dc.identifier.issn2213-3291
dc.identifier.urihttps://doi.org/10.1016/j.foostr.2014.12.001
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/39851
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final20
dc.pagina.inicio12
dc.revistaFood Structurees_ES
dc.rightsacceso restringido
dc.subject.ddc650
dc.subject.deweyAdministraciónes_ES
dc.subject.otherAlimentos
dc.subject.otherCoccion al horno
dc.subject.otherAlmidón Bocadillos
dc.titleEffect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snackes_ES
dc.typeartículo
dc.volumenVol. 3
sipa.codpersvinculados202111
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