Statistics for Development of a Batter Using Different Starch Component (Cassava, Chickpea and Soya) for Deep Fat Fried Chicken
Total visits
| views | |
|---|---|
| Development of a Batter Using Different Starch Component (Cassava, Chickpea and Soya) for Deep Fat Fried Chicken | 2 |
Total visits per month
| views | |
|---|---|
| April 2026 | 0 |
| May 2026 | 0 |
| June 2026 | 0 |
| July 2026 | 0 |
| August 2026 | 1 |
| September 2026 | 1 |
| October 2026 | 0 |
File Visits
| views | |
|---|---|
| UWULD ANS 08 0040-09042019094108.pdf | 6 |