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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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