The effects of oil, egg and salt content on some physical properties of canned moinmoin
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 6 (3) , 231-239
- https://doi.org/10.1016/0260-8774(87)90027-6
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- PRODUCTION AND QUALITY OF CANNED MOIN‐MOINJournal of Food Science, 1980
- Nutritive value of middle eastern foodstuffs. II.—Composition of pulses, seeds, nuts and cereal products of LebanonJournal of the Science of Food and Agriculture, 1966