Potato chip quality and frying oil stability of high oleic acid soybean oil
Guardado en:
Publicado en: | Journal of food science |
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Autor principal: | Warner, Kathleen |
Otros Autores: | Gupta, Monoj |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 70, no. 6 (2005), p. S395-400 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
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