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REDUCTION OF FAT ABSORPTION MASS OF FRIED PASTEL BY THE ADDITION OF METHYLCELLULOSE
Food Processing

MARIANE FERREIRA SILVA ; Gabriela Tursi Tognon Fukuda ; R. DE MARCO ¹ ; Antônio Roberto Giriboni Monteiro ¹ ; Breno Miguel Joia ² ; Diego Rodrigues Marques ² ; Andresa Carla Feihrmann ² ; [email protected]

¹ Departamento de Engenharia de Alimentos / UEM ;

² Universidade Estadual de Maringá

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44127

Co-authors (7)