Effect of selected binders on functional characteristics of chicken kabab.

Mr., Karan (2016) Effect of selected binders on functional characteristics of chicken kabab. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	chicken kabab, comminuted meat products, soya flour, trehalose, maltodextrin, functional ingredients
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Oct 2017 05:24
Last Modified:	30 Oct 2017 05:24
URI:	http://ir.cftri.res.in/id/eprint/13115

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