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

Authors

  • Suresh Kumar G* Author
  • Manubolu Ashok Author
  • SharanappaTalawar Author
  • Gopala Krishna A.G Author

Published

2015-01-01

Issue

Vol. 4 No. 4 (2015)

Section

Articles

How to Cite

EFFECT OF MICROWAVE AND OPEN FRYING ON PHYSICO-CHEMICAL PROPERTIES OF FRIED OIL AND POORI - AN INDIAN FRIED FOOD. (2015). International Journal of Food and Nutritional Sciences, 4(4), 131-136. https://ijfans.org/index.php/Journal/article/view/351