doi.org/10.1016/j.ifset.2020.102437
Other

Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

..., Oscar Vega‐Castro
15
Innovative Food Science & Emerging Technologies6.30
Volume: 64, Pages: 102437 - 102437
Published: Jun 29, 2020
Paper Fields
Paper Details
Title
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying
DOI
doi.org/10.1016/j.ifset.2020.102437
Published Date
Jun 29, 2020
Journal
Innovative Food Science & Emerging Technologies
Volume
64
Pages
102437 - 102437
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