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Formulation & Characterisation Of Low Cholesterol, High Protein Egg Based Snacks using Egg Yolk Granules.
Anushka, Satpathy (2020) Formulation & Characterisation Of Low Cholesterol, High Protein Egg Based Snacks using Egg Yolk Granules. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | egg products, egg yolk granules, low cholesterol |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Oct 2020 09:26 |
| Last Modified: | 08 Oct 2020 09:26 |
| URI: | http://ir.cftri.res.in/id/eprint/14530 |
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