Effect of Slice Moisture on the Quality of Potato Chips

Authors

  • D. B. Karki Central Campus, Hattisar, T.U., Dharan
  • S. Maskey Central Campus, Hattisar, T.U., Dharan

DOI:

https://doi.org/10.3126/tuj.v23i1.4554

Keywords:

Potato chips, Slice, Sulphur dioxide, NaCI

Abstract

Available with full text.

Key words: Potato chips; Slice; Sulphur dioxide; NaCI

Tribhuvan University Journal

Vol XXIII, No. 1, 2001

Page: 51-54

Uploaded date: 21 April, 2011

 

Downloads

Download data is not yet available.
Abstract
441
PDF
1159

Author Biographies

D. B. Karki, Central Campus, Hattisar, T.U., Dharan

Lecturer

S. Maskey, Central Campus, Hattisar, T.U., Dharan

Associate Professor

Downloads

How to Cite

Karki, D. B., & Maskey, S. (2011). Effect of Slice Moisture on the Quality of Potato Chips. Tribhuvan University Journal, 23(1), 51–54. https://doi.org/10.3126/tuj.v23i1.4554

Issue

Section

Articles