Studies on the preparation of potato cubes

By:

PARHAWK, Bhavna

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 111LSubject(s):

DDC classification:

T 664.8 P15S

Summary: Physico-chemical analyses of the five potato cultivars, viz., kufri badshah, kufri chandramukhi, kufri youti, kufri jawahar and kufri sindhuri revealed that kufri jawahar was considred best cultivar for preparation of cubes The partial microwave drying at

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 P15S (Browse shelf(Opens below))	Not for loan		222066
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.8 P15S (Browse shelf(Opens below))	Not for loan		222067

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Physico-chemical analyses of the five potato cultivars, viz., kufri badshah, kufri chandramukhi, kufri youti, kufri jawahar and kufri sindhuri revealed that kufri jawahar was considred best cultivar for preparation of cubes The partial microwave drying at

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