Development of chicken meat cutletsc incorporating functional ingredients

By:

Kanchan Kumari

Material type: Text

TextPublication details: Ludhiana PAU 2012Edition: Food TechnologyDescription: 79pSubject(s):

DDC classification:

T 641.365 K12D

Summary: ABSTRACT The objective of this study was to evaluate the quality and shelf life of chicken meat cutlets by incorporating functional ingredients like mushrooms, sesame seeds and wheat gluten at optimized levels. Mushrooms (0, 5, 10, 15 and 20 per cent leve

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.365 K12D (Browse shelf(Opens below))	Not for loan		251255

ABSTRACT The objective of this study was to evaluate the quality and shelf life of chicken meat cutlets by incorporating functional ingredients like mushrooms, sesame seeds and wheat gluten at optimized levels. Mushrooms (0, 5, 10, 15 and 20 per cent leve

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