Studies on the effect of quail eggs incorporation on the quality of mayonnaise and muffins

By:

Ravinder Kumar

Material type: Text

TextPublication details: Ludhiana PAU 2008Edition: Food Science and TechnologyDescription: 29cm; 95LSubject(s):

DDC classification:

T 664.93 R20S

Summary: Quail eggs were used to replace the chicken eggs from the recipes of mayonnaise and muffins. In mayonnaise quail egg yolk was incorporated at 0,25, 50, 75 and 100 per cent levels and in muffins quail egg was incorporated at 0, 25, 50, 75 and 100 per cent

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 R20S (Browse shelf(Opens below))	Not for loan		249918
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 R20S (Browse shelf(Opens below))	Not for loan		249919

Quail eggs were used to replace the chicken eggs from the recipes of mayonnaise and muffins. In mayonnaise quail egg yolk was incorporated at 0,25, 50, 75 and 100 per cent levels and in muffins quail egg was incorporated at 0, 25, 50, 75 and 100 per cent

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