EFFECT OF MICROWAVE AND OPEN FRYING ON PHYSICO-CHEMICAL PROPERTIES OF FRIED OIL AND POORI - AN INDIAN FRIED FOOD

Authors

  • EFFECT OF MICROWAVE Author
  • OPEN FRYING ON PHYSICO-CHEMICAL PROPERTIES OF FRIED OIL Author
  • POORI - AN INDIAN FRIED FOOD Author

Published

2014-01-01

Issue

Vol. 3 No. 4 (2014)

Section

Articles

How to Cite

EFFECT OF MICROWAVE AND OPEN FRYING ON PHYSICO-CHEMICAL PROPERTIES OF FRIED OIL AND POORI - AN INDIAN FRIED FOOD. (2014). International Journal of Food and Nutritional Sciences, 3(4), 131-136. https://www.ijfans.org/index.php/Journal/article/view/217