Article ISI SCOPUS
Food and Bioprocess Technology  (2013)

Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks

Dueik V.; Bouchon, P.

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Título según WOS: Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks
Título según SCOPUS: Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks
Título de la Revista: Food and Bioprocess Technology
Volumen: 6
Número: 8
Editorial: Springer New York LLC
Fecha de publicación: 2013
Página de inicio: 2010
Página final: 2017
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84861740735&partnerID=40&md5=57eb89fb11ed05fe04294f9f22943541
DOI:

10.1007/s11947-012-0899-1
Notas: ISI, SCOPUS