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

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

Science

License

This license enables reusers to distribute, remix, adapt, and build upon the material in any medium or format for noncommercial purposes only, and only so long as attribution is given to the creator.

© Center for Research, Tribhuvan University

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