Document Type : Research Paper
(2015). Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying. Food Research Journal, 25(2), 231-238.
. "Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying", Food Research Journal, 25, 2, 2015, 231-238.
(2015). 'Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying', Food Research Journal, 25(2), pp. 231-238.
, "Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying," Food Research Journal, 25 2 (2015): 231-238,
Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying. Food Research Journal, 2015; 25(2): 231-238.
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