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Author: Sanjay Yadav
3 Articles are founded.
Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
Food Sci Anim Resour 2020;40(3):388-400.
https://doi.org/10.5851/kosfa.2020.e19
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https://doi.org/10.5851/kosfa.2020.e19
Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology
Korean J Food Sci Anim Resour 2018;38(5):901-911.
https://doi.org/10.5851/kosfa.2018.e23
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https://doi.org/10.5851/kosfa.2018.e23
Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
Korean J Food Sci Anim Resour 2017;37(3):410-417.
https://doi.org/10.5851/kosfa.2017.37.3.410
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https://doi.org/10.5851/kosfa.2017.37.3.410