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Development and formulation of ready-to-eat egg bar from lactobacillus fermented and non-fermented chicken egg.
Mohammed, Saheed (2019) Development and formulation of ready-to-eat egg bar from lactobacillus fermented and non-fermented chicken egg. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | chicken egg fermentation, Pediococcus lolii, Lactobacillus plantarum, egg bar |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 Jul 2019 08:20 |
| Last Modified: | 15 Jul 2019 08:20 |
| URI: | http://ir.cftri.res.in/id/eprint/14181 |
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