French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying uri icon

autores

  • Silveira, Tayse Ferreira Ferreira da
  • Dillenburg Meinhart, Adriana
  • Silveira, Tayse F. F. da
  • MORAES, Maria Rosa de
  • Livia Constant
  • Ballus, Cristiano Augusto
  • Silva, Leonardo Henrique
  • Pinto, M.A.

data de publicação

  • janeiro 1, 2020