COLOR IMPROVEMENT OF FRENCH-FRIED POTATOES USING LACTOSE OR CHEESE WHEY

✍ Scribed by P. JELEN; S. J. JADHAV

• Book ID: 108800668
• Publisher: Institute of Food Technologists
• Year: 1974
• Tongue: English
• Weight: 183 KB
• Volume: 39
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1974.tb07373.x