Elaboración y caracterización de frejoles fritos tipo "snack" cultivar Pinto 114, Suave 85 y Tórtola Inia

Archivos Latinoamericanos de Nutricion

Volumn 51, Issue 2, 2001, Pages 204-209

  Hurtado P , María Luz ^a   Escobar A , Berta ^a   Estévez A , Ana María ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Deep frying; Legumes; Snacks

Indexed keywords

ARTICLE; CHEMISTRY; FOOD HANDLING; LEGUME; METHODOLOGY; QUALITY CONTROL; STANDARD; TASTE;

FABACEAE; FOOD HANDLING; QUALITY CONTROL; TASTE;

EID: 0035378870     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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