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Volumn 45, Issue 3, 1997, Pages 781-785

Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry

Author keywords

Differential scanning calorimetry; Fried potatoes; Frying; Microstructure; Oil

Indexed keywords

BRASSICA RAPA SILVESTRIS; GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 0001263536     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960533k     Document Type: Article
Times cited : (64)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.