Physico-chemical changes in selected cooking oils/fat used for deep frying
Material type: TextPublication details: Ludhiana PAU 2007Edition: Food Science and EngineeringDescription: 83LSubject(s): DDC classification:- T 664.36 G92P
Item type | Current library | Call number | Status | Date due | Barcode | |
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Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.36 G92P (Browse shelf(Opens below)) | Not for loan | 248749 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.36 G92P (Browse shelf(Opens below)) | Not for loan | 248750 |
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Four commonly used oils and fat such as mustard, groundnut, soyabean oil and hydrogenated fat were selected to observe the changes in the physical and chemical characteristics during deep frying of three selected products namely Mathi, Pakoda and Poori. A
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