Suitability of chemical parameters in setting quality standards for deep-fried snacks

Food Quality and Preference

Volumn 12, Issue 4, 2001, Pages 223-228

  Jonnalagadda, Paddmaja R ^a   Bhat, Ramesh V ^a   Sudershan, R V ^a   Nadamuni Naidu, A ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

Chemical parameters; Deep fried snacks; Organoleptic evaluation; Peroxide value; Quality standards

Indexed keywords

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; VIGNA MUNGO;

EID: 0012920345     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(00)00045-8     Document Type: Article

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