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Effect of grading and some pretreatments on the quality of deep fat fried beans (Dolichos lablab).

Bhatia, B. S. and Prabhakar, J. V. and Girdhari, Lal. (1960) Effect of grading and some pretreatments on the quality of deep fat fried beans (Dolichos lablab). Indian Journal of Agricultural Science, 30. pp. 48-54.

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Item Type: Article
Uncontrolled Keywords: deep fat frying, field beans, pretreatments, blanching
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Oct 2014 10:32
Last Modified: 30 Oct 2014 10:32
URI: http://ir.cftri.com/id/eprint/3907

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