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

 

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Author Biographies

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

Lecturer

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

Associate Professor

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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

Vol. 23 No. 1 (2001)

Section

Articles

License

© Center for Research, Tribhuvan University