Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food
Sukumar Debnath, Navin K. Rastogi, A.G. Gopala Krishna, B.R. LokeshТом:
90
Рік:
2012
Мова:
english
Сторінки:
8
DOI:
10.1016/j.fbp.2011.05.001
Файл:
PDF, 441 KB
english, 2012