Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1981) Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. II. Phul wadian, Mukand wadian and other savoury foods. ISI Bulletin, 33. pp. 294-300.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | traditional savoury foods physic-chemical composition quality standard |
| Subjects: | 300 Social sciences > 05 Economics > 06 Quality Control Standards 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Nov 2016 10:37 |
| Last Modified: | 24 Nov 2016 10:37 |
| URI: | http://ir.cftri.res.in/id/eprint/5791 |
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