Comparison Of Vacuum And Atmospheric Deep-Fat Frying Of Wheat Starch And Gluten Based Snacks. Http://Dx.Doi.Org/10.1007/S10068-013-0064-2. Food Science And Biotechnology, 2013. Uribe J., Muñoz J.F., Gironas J., Oyarzún R., Aguirre E. and Aravena R.
doi  bibtex   
@article{Paper_000143,
title   = {Comparison Of Vacuum And Atmospheric Deep-Fat Frying Of Wheat Starch And Gluten Based Snacks.  Http://Dx.Doi.Org/10.1007/S10068-013-0064-2},
note    = {Uribe J., Mu\~noz J.F., Gironas J., Oyarz\'un R., Aguirre E. and Aravena R.},
journal = {Food Science And Biotechnology},
volume  = {22},
number  = {1},
doi     = {10.1007/s10068-013-0064-2},
year    = {2013}}

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