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Development and characterization of egg sausage added with wheat bran as a dietary fibre.
Kshetrimayum, Amitkumar Singh (2021) Development and characterization of egg sausage added with wheat bran as a dietary fibre. [Student Project Report] (Submitted)
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Amit_Kumar_final_thesis_repaired_at_8_pm_18_7_21[1].pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | egg sausage formulation, whole egg liquid, wheat bran |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 09 Nov 2021 04:49 |
| Last Modified: | 09 Nov 2021 04:49 |
| URI: | http://ir.cftri.res.in/id/eprint/14977 |
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