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

By:

GUPTA, Pankaj

Material type: Text

TextPublication 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.93 G96S (Browse shelf(Opens below))	Not for loan		221120
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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