Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying
This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina. Specifically, the development of simple and compound films made with hydrocolloids such as carboxymethyl-cellulose (CM...
שמור ב:
| Principais autores: | , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Consejo Superior de Investigaciones Científicas
2023-12-01
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| סדרה: | Grasas y Aceites |
| נושאים: | |
| גישה מקוונת: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2108 |
| תגים: |
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