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Optimization of the frying process by immersion in obtainin..:
Acosta Castaño, Mateo
;
Chávez Salazar, Andrés
;
Castellanos Galeano, Francisco Javier
https://revistas.udistrital.edu.co/index.php/Tecnura/article/view/18879/19581. , 2023
Link:
https://revistas.udistrital.edu.co/index.php/Tecnura/a..
RT Journal T1
Optimization of the frying process by immersion in obtaining "Malus domestica" apple snacks ; Optimización del proceso de fritura por inmersión en la obtención de snacks de manzana "Malus Domestica"
UL https://suche.suub.uni-bremen.de/peid=base-ftunivdfjcojs:oai:revistas.udistrital.edu.co:article_18879&Exemplar=1&LAN=DE A1 Acosta Castaño, Mateo A1 Chávez Salazar, Andrés A1 Castellanos Galeano, Francisco Javier PB Universidad Distrital Francisco José de Caldas. Colombia YR 2023 K1 osmotic dehydration K1 driving force K1 pressure K1 color K1 fat content K1 moisture content K1 response surface K1 deshidratación osmótica K1 fuerza impulsora K1 presión K1 contenido de grasa K1 contenido de humedad K1 superficie de respuesta JF https://revistas.udistrital.edu.co/index.php/Tecnura/article/view/18879/19581 LK http://dx.doi.org/https://revistas.udistrital.edu.co/index.php/Tecnura/article/view/18879 DO https://revistas.udistrital.edu.co/index.php/Tecnura/article/view/18879 SF ELIB - SuUB Bremen
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