Peanut Hull and Arjuna Tree Bark Powders as Potential Functional Ingredients in Development of Low-Fat, High-Fibre Pork Patties-Reference-Cited by-同舟云学术

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Peanut Hull and Arjuna Tree Bark Powders as Potential Functional Ingredients in Development of Low-Fat, High-Fibre Pork Patties

Published:2021-06-23 Issue:3 Volume:11 Page:
ISSN:2249-6629
Container-title:Journal of Animal Research
language:
Short-container-title:JAR

Author:

Kumar Pavan

Publisher

New Delhi Publishers

Subject

General Medicine

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Processing of plant proteins in the development of plant-based meat analogs;Handbook of Plant-Based Meat Analogs;2024

2. Health implications of plant-based meat analogs;Handbook of Plant-Based Meat Analogs;2024

3. Effect of Mushroom Extract on Storage Stability of Chevon Nuggets at Refrigerated Temperature;Journal of Food Processing and Preservation;2023-03-29

4. Overview of plant extracts as natural preservatives in meat;Journal of Food Processing and Preservation;2022-06-27

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