Processing Variables and Quality Parameters of Chakli - An Indian Traditional Deep-fried Product

Journal of Food Science and Technology

Volumn 37, Issue 3, 2000, Pages 227-232

  Geethalakshmi, ^a   Prakash, Jamuna ^a  

^a UNIVERSITY OF MYSORE   (India)

Author keywords

Chakli; Processing variables; Proximate composition; Sensory quality; Storage quality; Traditional product

Indexed keywords

EID: 0347305653     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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