STUDIES ON DEEP FAT FRYING USING BLENDED OILS AND POTATO...

Journal of Food Lipids 1996 Vol. 3; Iss. 3

STUDIES ON DEEP FAT FRYING USING BLENDED OILS AND POTATO CHIPS

HARISH KUMAR SHARMA, REKHA S. SINGHAL, PUSHPA R. KULKARNI, ACHYUT S. GHOLAP
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Volume:
3
Year:
1996
Language:
english
Pages:
5
DOI:
10.1111/j.1745-4522.1996.tb00063.x
File:
PDF, 234 KB
english, 1996
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