Effect of enrobing with carboxy methyle cellulose or hydroxy propyl methyl cellulose in corn or gram flour on moisture and fat content of chicken during frying

By: Sudhakar S GMaterial type: TextTextPublication details: July - August 2006Description: 377 In: Journal of Food Science and Technology
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Item type Current library Call number Vol info Status Date due Barcode
Journal Articles Journal Articles BCAS Library
43;4 Available JA08172

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