Modeling the Kinetics of Physicochemical and Textural Qualities of pantoa (Indian Dairy Dessert) During Deep-Fat Frying: KINETICS OF PANTOA PROPERTIES DURING DEEP-FAT FRYING

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Bibliographic Details
Published in:Journal of food processing and preservation 2017-04, Vol.41 (2), p.e12805
Main Authors: Franklin, Emerald Magdaline Eljeeva, Pushpadass, Heartwin A., K. C., Neethu, Sivaram, Muniandy, Nath, Battula Surendra
Format: Article
Language:English
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ISSN:0145-8892
DOI:10.1111/jfpp.12805