Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
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Influence of a three stage hybrid ultrasound-osmotic-frying process on production of low-fat fried potato strips.
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2017 nî lūn-bûn
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2017年の論文
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年学术文章
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2017年學術文章
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name
Influence of a three stage hyb ...... f low-fat fried potato strips.
@en
Influence of a three stage hyb ...... f low-fat fried potato strips.
@nl
type
label
Influence of a three stage hyb ...... f low-fat fried potato strips.
@en
Influence of a three stage hyb ...... f low-fat fried potato strips.
@nl
prefLabel
Influence of a three stage hyb ...... f low-fat fried potato strips.
@en
Influence of a three stage hyb ...... f low-fat fried potato strips.
@nl
P2860
P356
P1476
Influence of a three stage hyb ...... f low-fat fried potato strips.
@en
P2093
Lida Abedpour
P2860
P304
P356
10.1002/JSFA.8617
P407
P577
2017-08-11T00:00:00Z