Varietal Effects on the Quality of Fried Soy Snacks

Journal of Food Science and Technology

Volumn 35, Issue 2, 1998, Pages 171-173

  Chauhan, G S ^a   Tomar, N S ^b  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^b Khadi and Village Indust Commission   (India)

Author keywords

Blanched; Crispy; Dehulled; Fried; Soy snacks; Soybean; Total solids; Varietal characteristics

Indexed keywords

EID: 0542443346     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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