Low-fat papadams from black gram-tapioca blends

International Journal of Food Sciences and Nutrition

Volumn 48, Issue 4, 1997, Pages 261-263

  Annapure, Uday S ^a   Michael, M ^a   Singhal, R S ^a   Kulkarni, P R ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYMETHYLCELLULOSE;

ARTICLE; FLOUR; FOOD PROCESSING; INDIA; TAPIOCA;

MANIHOT ESCULENTA; VIGNA MUNGO;

EID: 0030845916     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.3109/09637489709028571     Document Type: Article

References (9)

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4. Chhaya PN, Singhal RS, Bhattacharyya D & Kulkarni PR: Unpublished work.
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