Preparation and characterization of goat meat-millet hydrolysate using Lactobacillus casei

Ekta, Jha (2023) Preparation and characterization of goat meat-millet hydrolysate using Lactobacillus casei. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	goat meat-barnyard millet, Lactobacillus casei, DPPH scavenging, baby food-based products, baryard millet
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	08 Apr 2024 06:06
Last Modified:	08 Apr 2024 06:06
URI:	http://ir.cftri.res.in/id/eprint/17309

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