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1 Ergebnisse
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Improvement of color and limpness of fried potatoes by in s..:
Aguilera-Carbó, Antonio
;
Montañez, Julio César
;
Anzaldúa-Morales, Antonio
...
European Food Research and Technology. 210 (1999) 1 - p. 49-52 , 1999
Link:
https://doi.org/10.1007/s002170050531
RT Journal T1
Improvement of color and limpness of fried potatoes by in situ pectinesterase activation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s002170050531&Exemplar=1&LAN=DE A1 Aguilera-Carbó, Antonio A1 Montañez, Julio César A1 Anzaldúa-Morales, Antonio A1 Reyes, María Luz A1 Contreras-Esquivel, J. A1 Aguilar, C. Noé PB Springer Science and Business Media LLC YR 1999 SN 1438-2377 SN 1438-2385 JF European Food Research and Technology VO 210 IS 1 SP 49 OP 52 LK http://dx.doi.org/https://doi.org/10.1007/s002170050531 DO https://doi.org/10.1007/s002170050531 SF ELIB - SuUB Bremen
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