Rheological and textural characteristics of a commercial frying batter. Application to squid rings
Trabajo presentado en el III Congreso Iberoamericano de Ingeniería de Alimentos, celebrado en Valencia (España), del 11 al 15 de marzo de 2001
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Main Authors: | Salvador, Ana, Sanz Taberner, Teresa, Fiszman, Susana |
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Format: | póster de congreso biblioteca |
Published: |
2001-03-11
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Online Access: | http://hdl.handle.net/10261/334166 |
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