Effect of Frying Medium on the Quality of Sel-roti

Surendra Bahadur Katawal; Dilip Subba

doi:10.3126/hijost.v1i0.25822

Effect of Frying Medium on the Quality of Sel-roti

Authors

Surendra Bahadur Katawal Central Campus of Technology, Dharan, Tribhuvan University, Nepal
Dilip Subba Central Campus of Technology, Dharan, Tribhuvan University, Nepal

DOI:

https://doi.org/10.3126/hijost.v1i0.25822

Keywords:

Sel-roti, riceflour, frying medium, bulk density, oil uptake, texture

Abstract

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Author Biography

Surendra Bahadur Katawal, Central Campus of Technology, Dharan, Tribhuvan University, Nepal

Department of Food Technology

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Published

2017-12-01

How to Cite

Katawal, S. B., & Subba, D. (2017). Effect of Frying Medium on the Quality of Sel-roti. Himalayan Journal of Science and Technology, 1, 45–48. https://doi.org/10.3126/hijost.v1i0.25822