Effect of guart gum coating on moisturte content, oil uptake and textural peoperties of fried (French fies)potato form different cultivars

By: AMritpal KaurMaterial type: TextTextPublication details: January - February 2007Description: 115 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
44;1 Available JA08588

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