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Effect of process variables in the production of fried gree..:
Francisco J Castellanos-Galeano
;
Andrés Chavez-Salazar M
;
Lorenzo J Martínez-Hernández
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000100038&lng=en&tlng=en. ,
Link:
https://doi.org/10.17533/udea.vitae.v24n1a05
RT Journal T1
Effect of process variables in the production of fried green plantain in vacuum
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:3fa21c02744449789ea8c185246a709e&Exemplar=1&LAN=DE A1 Francisco J Castellanos-Galeano A1 Andrés Chavez-Salazar M A1 Lorenzo J Martínez-Hernández PB Universidad de Antioquia K1 Deep frying K1 banana K1 optimization K1 sensory K1 Food processing and manufacture K1 TP368-456 K1 Pharmaceutical industry K1 HD9665-9675 JF http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042017000100038&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.17533/udea.vitae.v24n1a05 DO https://doi.org/10.17533/udea.vitae.v24n1a05 SF ELIB - SuUB Bremen
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