Silva, V.d.S.; Arias, L.V.A.; Velasco, J.I.; Fakhouri, F.M.; de Oliveira, R.A.
Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods 2025, 14, 1895.
https://doi.org/10.3390/foods14111895
AMA Style
Silva VdS, Arias LVA, Velasco JI, Fakhouri FM, de Oliveira RA.
Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods. 2025; 14(11):1895.
https://doi.org/10.3390/foods14111895
Chicago/Turabian Style
Silva, Viviane de Souza, Luna Valentina Angulo Arias, José Ignacio Velasco, Farayde Matta Fakhouri, and Rafael Augustus de Oliveira.
2025. "Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions" Foods 14, no. 11: 1895.
https://doi.org/10.3390/foods14111895
APA Style
Silva, V. d. S., Arias, L. V. A., Velasco, J. I., Fakhouri, F. M., & de Oliveira, R. A.
(2025). Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods, 14(11), 1895.
https://doi.org/10.3390/foods14111895