Deep fat frying of Bengal gram dhal.

Rampal, Singh (1973) Deep fat frying of Bengal gram dhal. Masters thesis, Central Food Technological Research Institute.

PDF
T-249.pdf - Submitted Version
Restricted to Repository staff only
Download (8MB)

Item Type:	Thesis (Masters)
Uncontrolled Keywords:	deep fat fried, traditional foods, bengal gram dhal, quality
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jul 2022 11:07
Last Modified:	22 Jul 2022 11:07
URI:	http://ir.cftri.res.in/id/eprint/15533

View Item