| Página principal > Artículos > Frying conditions, methyl cellulose, and k-carrageenan edible coatings: Useful strategies to reduce oil uptake in fried mushrooms > BibTeX |
@article{Martínez-Pineda:151309,
author = "Martínez-Pineda M. and Yagüe-Ruiz C. and Vercet A.",
title = "{Frying conditions, methyl cellulose, and k-carrageenan
edible coatings: Useful strategies to reduce oil uptake in
fried mushrooms}",
year = "2021",
}