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Studies on the physico-chemical composition and formulation of quality standards for traditional savoury foods. II. Phul wadian, Mukand wadian and other savoury foods.

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.com/id/eprint/5791

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