About25 g of dough was sheeted to a

About
25 g of dough was sheeted to a thickness of 1.5 mm and cut into
a circular disc of 12 cm, and deep fat fried in preheated oil at
180e200 C for 10 s on one side and 15 s on the other side
(10 s:15 s). Fried puris after draining the oil for 30 s, cooled for
10 min and packed in polypropylene bags, stored at ambient
conditions (27 C and 67% relative humidity-RH) for further
evaluation.

ผลลัพธ์ (อังกฤษ) 2:

About
25 G of dough was sheeted to a thickness of 1.5 mm and Cut Into
a Circular Disc of 12 cm, and Deep FAT Fried in preheated Oil at
180e200 C for 10 s on one Side and 15 s on the Other Side
(10 s:. 15 s). Fried Puris after Draining the Oil for 30 s, cooled for
10 min and packed in polypropylene bags, stored at Ambient
conditions (27 C and 67% RH Relative humidity-) for further
evaluation.

ผลลัพธ์ (อังกฤษ) 3:

About
25 g of dough was sheeted to a thickness of 1.5 mm and cut into
a circular disc of, 12 cm and deep fat fried in preheated. Oil at
180e200 C for 10 s on one side and 15 s on the other side
(10 s: 15 s). Fried Puris after draining the oil for, 30 s. Cooled for
10 min and packed in, polypropylene bags stored at ambient
conditions (27 C and 67% relative humidity-RH for.) Evaluation further
.
.