Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment
Crossref DOI link: https://doi.org/10.1007/s13197-019-03594-z
Published Online: 2019-03-09
Published Print: 2019-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Uscanga-Ramos, M.
Ramírez-Martínez, A.
García-Alvarado, M. A.
Robles-Olvera, V.
Salgado-Cervantes, M. A.
Text and Data Mining valid from 2019-03-09
Article History
Revised: 11 January 2019
Accepted: 18 January 2019
First Online: 9 March 2019