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 Stili AlıntıWexler Goering, Lea Margarita, Ana Mercedes Pérez Carvajal, Elba María Cubero Castillo, ve 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 AlıntıWexler Goering, Lea Margarita, Ana Mercedes Pérez Carvajal, Elba María Cubero Castillo, ve Fabrice Vaillant Barka. Use of Response Surface Methodology to Compare Vacuum and Atmospheric Deep-fat Frying of Papaya Chips Impregnated With Blackberry Juice. 2016.