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", }