✦ LIBER ✦
Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing
✍ Scribed by A. Nath; P.K. Chattopadhyay
- Book ID
- 116726098
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 902 KB
- Volume
- 41
- Category
- Article
- ISSN
- 1096-1127
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