Review ISI SCOPUS
Food Reviews International  (2011)

Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying

Dueik V.; Bouchon, P.

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Título según WOS: Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying
Título según SCOPUS: Development of healthy low-fat snacks: Understanding the mechanisms of quality changes during atmospheric and vacuum frying
Título de la Revista: Food Reviews International
Volumen: 27
Número: 4
Editorial: Taylor and Francis Inc.
Fecha de publicación: 2011
Página de inicio: 408
Página final: 432
Idioma: English
URL: http://www.tandfonline.com/doi/abs/10.1080/87559129.2011.563638
DOI:

10.1080/87559129.2011.563638
Notas: ISI, SCOPUS