Wexler Goering, L. M., Pérez Carvajal, A. M., Cubero Castillo, E. M., & Vaillant Barka, F. (2016). Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice.
Chicago-stil citatWexler Goering, Lea Margarita, Ana Mercedes Pérez Carvajal, Elba María Cubero Castillo, och Fabrice Vaillant Barka. Use of Response Surface Methodology to Compare Vacuum and Atmospheric Deep-fat Frying of Papaya Chips Impregnated With Blackberry Juice. 2016.
MLA-referensWexler Goering, Lea Margarita, Ana Mercedes Pérez Carvajal, Elba María Cubero Castillo, och Fabrice Vaillant Barka. Use of Response Surface Methodology to Compare Vacuum and Atmospheric Deep-fat Frying of Papaya Chips Impregnated With Blackberry Juice. 2016.