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:
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
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