Development of an extruded food product similar to fried potatoes, based on by-products of potatoes and rice. physicochemical and microbiological evaluation-Reference-Cited by-同舟云学术

Development of an extruded food product similar to fried potatoes, based on by-products of potatoes and rice. physicochemical and microbiological evaluation

Published:2021 Issue:2 Volume:41 Page:359-364
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALMENDARES CALDERÓN Laura¹^ORCID,GARCÍA MENA Verónica Alejandra¹,ROMÁN MIRANDA José Manuel¹

Affiliation:

1. Universidad de Santiago de Chile, Chile

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2020nahead/0101-2061-cta-fst03820.pdf

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