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<https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2018-876> ou:bibtex "@article{Carvalho_2018, doi = {10.1007/s13197-018-3121-2}, url = {https://doi.org/10.1007%2Fs13197-018-3121-2}, year = 2018, month = {mar}, publisher = {Springer Nature}, volume = {55}, number = {6}, pages = {2068--2078}, author = {MJ Carvalho and J. Ruiz-Carrascal}, title = {Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and {CO}2 incubation}, journal = {Journal of Food Science and Technology} }";
    vcard:url <https://doi.org/10.1007/s13197-018-3121-2>;
    vivo:identifier "2018-876";
    ou:urlOrcid <https://doi.org/10.1007/s13197-018-3121-2>;
    dcterms:title "Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation";
    fabio:hasPublicationYear "2018";
    bibo:doi "10.1007/s13197-018-3121-2";
    ou:tipoPublicacion "Article";
    a ou:Publicacion;
    dcterms:contributor "MJ Carvalho; J. Ruiz-Carrascal";
    dcterms:publisher "Journal of Food Science and Technology".
<https://opendata.unex.es/recurso/educacion/universidad/personal/a41d29db19e18d74502d880fac8bfec9-jorge-ruiz-carrascal> ou:tienePublicacion <https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2018-876>.