Reduction of oil uptake in fried dough by methyl-cellulose coatings application.
Guardado en:
| Autor Corporativo: | Procesamiento de Alimentos |
|---|---|
| Otros Autores: | García, María Alejandra, Ferrero, Cristina, Bértola, Nora Cristina, Martino, Miriam N., Zaritzky, Noemí E. |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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