Change in chemical composition during maturation of Artocarpus heterophyllus and its effect on acrylamide formation in deep-fried jackfruit chips | NIIST

Change in chemical composition during maturation of Artocarpus heterophyllus and its effect on acrylamide formation in deep-fried jackfruit chips

Year : 2019 लेखक : Shamla, L; Heeba, S; Jose, N; Nisha, P
Research Area :Agro Processing and Technology Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
DOI :10.1111/jfpp.14099
Publication Date :04/04/2023 - 11:05