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

Morales, F J; Arribas-Lorenzo, G.

Affiliation

Morales FJ; Consejo Superior de Investigaciones Científicas, Instituto del Frío, José Antonio Novais 10, 28040 Madrid, Spain. Electronic address: fjmorales@if.csic.es.
Arribas-Lorenzo G; Consejo Superior de Investigaciones Científicas, Instituto del Frío, José Antonio Novais 10, 28040 Madrid, Spain.

Food Chem ; 109(2): 421-5, 2008 Jul 15.

Article in En | MEDLINE | ID: mdl-26003367