Nutrification and fat reduction of deep-fried protein isolates.

Autor:	Erol, Nida Demirtas1,2 (AUTHOR), Cakli, Sukran3 (AUTHOR), Szymczak, Mariusz4 (AUTHOR), Shen, Cangliang1 (AUTHOR), Matak, Kristen E.1 (AUTHOR), Jaczynski, Jacek1 (AUTHOR) jacek.jaczynski@mail.wvu.edu
Zdroj:	Food Chemistry. Mar2024:Part 1, Vol. 437, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect