Duarte-Correa, Yudy; Díaz-Osorio, Alejandra; Osorio-Arias, Juan; Sobral, Paulo José do Amaral 
; Vega-Castro, Oscar
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: SOLANACEAE, BATATA, FORTIFICAÇÕES, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS
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DUARTE-CORREA, Yudy et al. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, v. 64, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102437. Acesso em: 02 nov. 2024.APA
Duarte-Correa, Y., Díaz-Osorio, A., Osorio-Arias, J., Sobral, P. J. do A., & Vega-Castro, O. (2020). Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, 64, 1-11. doi:10.1016/j.ifset.2020.102437NLM
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437Vancouver
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
