| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8588919 | Journal of Ethnic Foods | 2018 | 21 Pages |
Abstract
Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which color and viscosity increased significantly, adversely affecting the quality of fried oil.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Laxmi Ananthanarayan, Yogesh Gat, Vikas Kumar, Anil Panghal, Narinder Kaur,