Pectin and calcium chloride treatment for low-fat fried...

Journal of the Science of Food and Agriculture 2005 Vol. 85; Iss. 10

Pectin and calcium chloride treatment for low-fat fried green gram splits

Manoj V Holikar, Uday S Annapure, Rekha S Singhal, Pushpa R Kulkarni
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Volume:
85
Year:
2005
Language:
english
Pages:
4
DOI:
10.1002/jsfa.2168
File:
PDF, 84 KB
english, 2005
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