DETERMINATION OF OPTIMUM STAGE OF MATURITY OF NENDRAN BANANAS FOR PREPARATION OF DEEP-FAT FRIED CHIPS

被引：0
|
作者：
KUTTY, SK
BHAT, AV
VARKEY, AG
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1978年 / 15卷 / 02期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：68 / 71
页数：4
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