Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches

Food Chemistry

Volumn 58, Issue 4, 1997, Pages 313-317

  Ahamed, N Thoufeek ^a   Singhal, Rekha S ^a   Kulkarni, Pushpa R ^a   Mohinder, Pal ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b CSIR NATIONAL BOTANICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMARANTH; STARCH;

ARTICLE; COOKING; CORN; FLOUR; SOYBEAN;

AMARANTHUS CAUDATUS; AMARANTHUS PANICULATUS; CHENOPODIUM; CHENOPODIUM QUINOA; GLYCINE MAX; ZEA MAYS;

EID: 0031029019     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00160-4     Document Type: Article

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