Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets

Autor:	Arun K. Verma, V. Rajkumar, Arun K. Das
Rok vydání:	2012
Předmět:	Functional food Chemistry Emulsion food and beverages Original Article Food science Proximate Almond Nut Food Science
Zdroj:	Journal of Food Science and Technology. 51:3277-3284
ISSN:	0975-8402 0022-1155
DOI:	10.1007/s13197-012-0819-4
Popis:	An attempt was made through the present study to develop meat based functional food by incorporating almond nut at two different 2.5 and 5 % (Formulation 1 and 2) levels and observe its impact on the different quality attributes against control goat meat nuggets. Almond improved (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca14cf6395df33f3d3ed3139e789abd0 https://doi.org/10.1007/s13197-012-0819-4 Zobrazit plný text záznamu Full text from SpringerLink