Reduction in hydroxymethylfurfural content in ‘churros’, a...

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Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying

Mir-Bel, Jorge, Oria, Rosa, Salvador, María L.
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12182
Date:
May, 2013
File:
PDF, 766 KB
english, 2013
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