Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake

Published 2011 View Full Article

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Title
Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 48, Issue 6, Pages 769-772
Publisher
Springer Nature
Online
2011-03-31
DOI
10.1007/s13197-011-0333-0
References
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