Eggs chips prepared by using different millet flours as binders and changes in product quality during storage-Reference-Cited by-同舟云学术

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Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

Published:2008-02 Issue:2 Volume:19 Page:170-177
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Yashoda K.P.,Modi V.K.,Jagannatha Rao R.,Mahendrakar N.S.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Official methods of analysis;AOAC,1999

2. Compendium of methods for microbiological examination of foods;APHA,2001

3. ASTM (1996). In E. Chambers IV, & M. B. Wolf (Eds.), American Society for Testing Materials. Manual Series MNL 26 (2nd ed.). USA: ASTM.

4. Storage stability of low fat ground beef made with lower value cuts of beef;Bullock;Journal of Food Science,1994

5. Chemical and nutritional changes in food during extraction;Camire;CRC Critical Reviews in Food Science and Nutrition,1990

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2. Production of deep-fried corn chips using stale bread powder: Effect of frying time, temperature and concentration;LWT - Food Science and Technology;2017-09

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