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  1. 1
    SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR

    SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR von PUYED, SUREKHA S, BEGUM, KHYRUNNISA, SARASWATHI, G, PRAKASH, JAMUNA


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  2. 2
    Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives

    Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives von Puyed, Surekha S., Prakash, Jamuna

    Veröffentlicht in Journal of foodservice

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  3. 3
    SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR: QUALITY OF SOY INCORPORATED FRIED PRODUCT

    SHELF STABILITY AND SENSORY ATTRIBUTES OF A DEEP-FRIED PRODUCT INCORPORATED WITH PRE-TREATED SOY FLOUR: QUALITY OF SOY INCORPORATED FRIED PRODUCT von PUYED, SUREKHA S., BEGUM, KHYRUNNISA, SARASWATHI, G., PRAKASH, JAMUNA


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  4. 4
    Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives

    Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives von Puyed, Surekha S, Prakash, Jamuna


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