QUALITY OF POTATO CHIPS AS INFLUENCED BY ALOE VERA COATING

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ABBASI K.S.; MASUD T.; ALI S.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD AND NUTRITION RESEARCH Year:2015 | Volume:3 | Issue:3 Page(s): 157-161

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Information Journal Paper

Title

QUALITY OF POTATO CHIPS AS INFLUENCED BY ALOE VERA COATING

Author(s)

ABBASI K.S. | MASUD T. | ALI S. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECT OF ALOE VERA GEL ON OIL ABSORPTION AND ORGANOLEPTICAL PROPERTIES OF FRIED CHICKEN MEAT
EFFECT OF HYDROCOLLOID COATINGS IN PREVENTING ACRYLAMIDE FORMATION AND REDUCING OIL UPTAKE IN POTATO CHIPS

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APA: Copy

ABBASI, K.S., MASUD, T., & ALI, S.. (2015). QUALITY OF POTATO CHIPS AS INFLUENCED BY ALOE VERA COATING. JOURNAL OF FOOD AND NUTRITION RESEARCH, 3(3), 157-161. SID. https://sid.ir/paper/706724/en

Vancouver: Copy

ABBASI K.S., MASUD T., ALI S.. QUALITY OF POTATO CHIPS AS INFLUENCED BY ALOE VERA COATING. JOURNAL OF FOOD AND NUTRITION RESEARCH[Internet]. 2015;3(3):157-161. Available from: https://sid.ir/paper/706724/en

IEEE: Copy

K.S. ABBASI, T. MASUD, and S. ALI, “QUALITY OF POTATO CHIPS AS INFLUENCED BY ALOE VERA COATING,” JOURNAL OF FOOD AND NUTRITION RESEARCH, vol. 3, no. 3, pp. 157–161, 2015, [Online]. Available: https://sid.ir/paper/706724/en

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