ผลต่างระหว่างรุ่นของ "ชูร์โร"

* Morales, F. J., & Arribas-Lorenzo, G. (2008). The formation of potentially harmful compounds in< i> churros,</i> a Spanish fried-dough pastry, as influenced by deep frying conditions. Food chemistry, 109(2), 421-425.

* Ortega, R. M., Redondo, M. R., Lopez-Sobaler, A. M., Quintas, M. E., Zamora, M. J., Andres, P., & Encinas-Sotillos, A. (1996). Associations between obesity, breakfast-time food habits and intake of energy and nutrients in a group of elderly Madrid residents. Journal of the American College of Nutrition, 15(1), 65-72.

 

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