Emerging technique for healthier frying for production of reduced-fat beetroot (Beta vulgaris) chips
Crossref DOI link: https://doi.org/10.1007/s13197-016-2326-5
Published Online: 2016-09-06
Published Print: 2016-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Juvvi, Praneeth
Chakkaravarthi, A.
Debnath, Sukumar
Funding for this research was provided by:
DST, New Delhi (GAP-0413)
Department of Science and Technology, Ministry of Science and Technology (GAP-0413)
License valid from 2016-09-01