Studies on the quality of fried snacks based on blends of wheat flour and soya flour - Concepedia

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Studies on the quality of fried snacks based on blends of wheat flour and soya flour

54

Citations

16

References

2002

Year

Amudha Senthil, R. Ravi, Krishnamurthy Bhat, M.K. Seethalakshmi

Food Quality and Preference

Food ChemistryNutritionFried SnacksFood CompositionWheat FlourFood AnalysisFood TextureFood ComponentFood QualityGrain QualityHealth Sciences

References

	Year	Citations

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