Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri-Reference-Cited by-同舟云学术

Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri

Published:2012-05 Issue:1 Volume:27 Page:191-200
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Parimala K.R.,Sudha M.L.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

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