Decreasing Acrylamide Formation in Fried Potato Slices Using Hydrocolloid Coatings and Bene Kernel Oil
Decreasing Acrylamide Formation in Fried Potato Slices Using Hydrocolloid Coatings and Bene Kernel Oil
نویسندگان: راضیه نیازمند , پروین شرایعی , دینا السادات موسویان
نشریه: Journal of Agricultural Science and Technology , Supplementary Issue , 17 , 2015
کد مقاله |
1315 |
عنوان فارسی مقاله |
Decreasing Acrylamide Formation in Fried Potato Slices Using Hydrocolloid Coatings and Bene Kernel Oil |
عنوان لاتین مقاله |
Decreasing Acrylamide Formation in Fried Potato Slices Using Hydrocolloid Coatings and Bene Kernel Oil |
نمایه علمی معتبر |
JCR |
IF |
0.816 |
عنوان نشریه |
Journal of Agricultural Science and Technology |
شماره نشریه |
Supplementary Issue |
دوره |
17 |
سال انتشار شمسی |
1394/09/10 |
سال انتشار میلادی |
2015 |