Lipid content in French fries after submission to different...

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Journal of Culinary Science & Technology 2018 / 07

Lipid content in French fries after submission to different pre-frying methods

Mazzini, Yvana Pereira, Zandonadi, Renata Puppin
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Language:
english
Journal:
Journal of Culinary Science & Technology
DOI:
10.1080/15428052.2018.1493012
Date:
July, 2018
File:
PDF, 959 KB
english, 2018
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