Preparation, Nutritional Improvement, Packaging and Storage of Matar - A Traditional Indian Snack

Journal of Food Science and Technology

Volumn 35, Issue 6, 1998, Pages 537-539

  Bawa, A S ^a   Singh, Hardeep ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Besan; Matar; Preparation; Shelf life; Traditional snack

Indexed keywords

EID: 0010319549     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (3)

1. AOAC (1990) Official Methods for Analysis, 12th edn., Association of Official Analytical Chemists, Washington, DC, USA
2. Ruegg G (1980) Calculation of the activity of water in sulphuric acid solution at various temperatures. Lebensm. Wiss Technol 13:22
3. Steele RGD, Torrie JH (1960) Principles and Procedures of Statistics, Tata McGraw Hill Book Co. New York