Browse by Subject
 | Up a level |
Group by: Creators | Item Type
Jump to: Article
Number of items: 1.
Article
Ali Abbas, Kassim and Lasekan, Ola and Khalil, Sahar K.
(2010)
The significance of glass transition temperature in processing of selected fried food products : a review.
Modern Applied Science, 4 (5).
pp. 3-21.
ISSN 1913-1844