The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions

Published 2007 View Full Article

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Title
The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 109, Issue 2, Pages 421-425
Publisher
Elsevier BV
Online
2007-12-26
DOI
10.1016/j.foodchem.2007.12.042

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