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