Surekha Puyed, S. and Jamuna Prakash (2009) Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives. Journal of Foodservice, 20 (4). pp. 189-199. ISSN 1748-0159
Full text not available from this repository. (Request a copy)| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | free fatty acids and peroxide value and citric acid and pectin and potassium sulphate |
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | Users 19 not found. |
| Date Deposited: | 05 Sep 2019 05:31 |
| Last Modified: | 05 Sep 2019 05:31 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/7587 |
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