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Studies on the use of wheat and corn germs as extenders in comminuted poultry products

By: Material type: TextTextPublication details: Ludhiana PAU 1998Edition: Food Science and TechnologyDescription: 47,7LSubject(s): DDC classification:
  • T 664.93 G96S
Summary: Studies were conducted on Chicken Patties and Kababs using wheat and corn germs. Effects of addition of wheat germ upto 12% level and com germ upto 8% level were studied Addition of wheat germ upto 9% level and corn germ upto 4% level had no significant (
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Item type Current library Call number Status Date due Barcode
Theses/ Dissertation Theses/ Dissertation Mohinder Singh Randhawa Library T 664.93 G96S (Browse shelf(Opens below)) Not for loan 221120
Theses/ Dissertation Theses/ Dissertation Mohinder Singh Randhawa Library T 664.93 G96S (Browse shelf(Opens below)) Not for loan 221121

Studies were conducted on Chicken Patties and Kababs using wheat and corn germs. Effects of addition of wheat germ upto 12% level and com germ upto 8% level were studied Addition of wheat germ upto 9% level and corn germ upto 4% level had no significant (

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