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Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:kp78gk41z
Date January 2015
CreatorsNieto Salvador, Luis
ContributorsMichael O Ngadi (Internal/Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 130661

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