Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying
Article first published online: 22 MAY 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 10, pages 2042–2049, October 2013
How to Cite
Mir-Bel, J., Oria, R. and Salvador, M. L. (2013), Reduction in hydroxymethylfurfural content in ‘churros’, a Spanish fried dough, by vacuum frying. International Journal of Food Science & Technology, 48: 2042–2049. doi: 10.1111/ijfs.12182
- Issue published online: 13 SEP 2013
- Article first published online: 22 MAY 2013
- Manuscript Accepted: 9 APR 2013
- Manuscript Received: 23 OCT 2012
- Ministerio de Educación y Ciencia. Grant Number: AGL2007-64252/ALI
- Diputación General de Aragón. Grant Number: ALCOTEC 2009/0196
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