Open AccessDevelopment and shelf-life study of the deep fat fried bengal gram flakes
Author(s) -
Himani Srivastava,
K. R. Remya Kumari
Publication year - 2017
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/8.2/173-179
Subject(s) - gram , bengal , shelf life , food science , biology , geography , bacteria , genetics , archaeology , bay