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Variability in the physico-chemical characteristics and method of manufacture of spiced papads of Rajasthan.
Manan, J. K. and Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. (1988) Variability in the physico-chemical characteristics and method of manufacture of spiced papads of Rajasthan. Beverage and Food World, 15 (4). pp. 33-34.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | spiced papads manufacture physico chemical characteristics savoury snack foods |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food |
| Divisions: | CFTRI Resource Centres |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 18 Aug 2021 07:01 |
| Last Modified: | 18 Aug 2021 07:01 |
| URI: | http://ir.cftri.res.in/id/eprint/6218 |
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