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

Author: Ahamed N.T.   Singhal R.s.   Kulkarni P.R.   Pal M.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.58, Iss.4, 1997-04, pp. : 313-317

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract