development of chicken meat patties incorporating functional ingredients

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Preety

Material type: Text

TextPublication details: Ludhiana PAU 2012Edition: Food TechnologyDescription: 61pSubject(s):

DDC classification:

T 664.92 P76D

Summary: The objective of this study was to evaluate the quality and shelf life of chicken meat patties by incorporating functional ingredients like flaxseed flour, grape peel and wheat gluten at optimized levels. Flaxseed flour (0,5,10,15,20 percent levels), grap

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.92 P76D (Browse shelf(Opens below))	Not for loan		251251

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Previous	T 664.902.8 S92S Studies on functionally of hydrocolloids in processed meat products	T 664.902.8 S92S Studies on functionally of hydrocolloids in processed meat products	T 664.92 K13D Development of chicken meat patties incorporating natural antioxidants	T 664.92 P76D development of chicken meat patties incorporating functional ingredients	T664.92 S33D Development od chicken meat patties incorporating ..... ingredients	T 664.924.5 R11F Freeze drying of the food material	T 664.924.5 R11F Freeze drying of the food material	Next

The objective of this study was to evaluate the quality and shelf life of chicken meat patties by incorporating functional ingredients like flaxseed flour, grape peel and wheat gluten at optimized levels. Flaxseed flour (0,5,10,15,20 percent levels), grap

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