Open AccessEFFECTIVENESS OF VACCUM IMPREGNATION TREATMENT AND VACCUM FRYING ON STRUCTURAL, NUTRITIONAL AND SENSORY PROPERTIES OF CALCIUM FORTIFIED POTATO CHIPS
Publication year - 2019
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2019.11.2.2
Subject(s) - sensory system , calcium , food science , chemistry , materials science , metallurgy , biology , neuroscience