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pro vyhledávání: '"Nakkerike M. Sachindra"'
Autor:
Dittakavi Narasimha Rao, N.S. Mahendrakar, Paregowda Nagegowda, V.K. Modi, Nakkerike M. Sachindra
Publikováno v:
International Journal of Food Science & Technology. 42:827-835
Summary The level of binders (starch, refined wheat flour and milk powder) was optimised with respect to sensory quality of ready-to-eat kebab made from a dehydrated mix using the experiment based on the Box–Behnken design. The optimised levels (as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d8cce366fb9a92699ad0258420d20fd
https://doi.org/10.1111/j.1365-2621.2007.01291.x
https://doi.org/10.1111/j.1365-2621.2007.01291.x
