Effect of Slice Moisture on the Quality of Potato Chips
DOI:
https://doi.org/10.3126/tuj.v23i1.4554Keywords:
Potato chips, Slice, Sulphur dioxide, NaCIAbstract
Available with full text.
Key words: Potato chips; Slice; Sulphur dioxide; NaCI
Tribhuvan University Journal
Vol XXIII, No. 1, 2001
Page: 51-54
Uploaded date: 21 April, 2011
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Karki, D. B., & Maskey, S. (2011). Effect of Slice Moisture on the Quality of Potato Chips. Tribhuvan University Journal, 23(1), 51–54. https://doi.org/10.3126/tuj.v23i1.4554
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