Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

✍ Scribed by Sukumar Debnath; Navin K. Rastogi; A.G. Gopala Krishna; B.R. Lokesh

• Book ID: 113620104
• Publisher: Institution of Chemical Engineers
• Year: 2012
• Tongue: English
• Weight: 441 KB
• Volume: 90
• Category: Article
• ISSN: 0960-3085
• DOI: 10.1016/j.fbp.2011.05.001