Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips
Crossref DOI link: https://doi.org/10.1007/s13197-017-2866-3
Published Online: 2017-12-16
Published Print: 2018-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cruz, Giorman
Cruz-Tirado, J. P.
Delgado, Kevin
Guzman, Yorvin
Castro, Franco
Rojas, Meliza Lindsay
Linares, Guillermo
Funding for this research was provided by:
FONDECYT (087-2016)
License valid from 2017-12-16