Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 2: Propiedades Termofísicas y de Transporte-Reference-Cited by-同舟云学术

Efecto del Recubrimiento Comestible en las Propiedades de Trozos de Batata (Ipomoea Batatas Lam) Fritos por Inmersión: Parte 2: Propiedades Termofísicas y de Transporte

Published:2015 Issue:1 Volume:26 Page:103-116
ISSN:0718-0764
Container-title:Información tecnológica
language:en
Short-container-title:Inf. tecnol.

Author:

Alvis Armando,González Adriana,Arrázola Guillermo

Publisher

SciELO Agencia Nacional de Investigacion y Desarrollo (ANID)

Subject

Industrial and Manufacturing Engineering,Strategy and Management,Computer Science Applications,General Energy,Geotechnical Engineering and Engineering Geology,Food Science

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