Add to ORKGNot AvailableThis experiment was undertaken to study the effect of incorporation of carrot on quality characteristics of chicken nuggets. Results indicated that incorporation of 5% carrot in chicken nuggets formulation significantly (P < 0.05) improved hunter colour values, textural properties like hardness, gumminess, chewiness and sensory scores of colour and appearance. Thus the experiment indicated that use of carrot could be explored for the preparation of functional meat products.Not Availabl
ABSTRACT Carrot greens are the most under-exploited class of greens despite of high nutritional valu...
Bamboo shoots consist of bioactive compounds such as flavonoids, vitamins and minerals which has pot...
This study investigated the effect of mechanical contrast and particle flavour concentration of carr...
Not AvailableThe aim of the study was to evaluate the effect of incorporation of fermented bamboo sh...
This research aimed to find out the effects of the comparison levels between chicken feet stocks and...
Carrot waste is carrots with criteria that are not suitable for human consumption. Carrot waste cont...
In the modern world, an increasing number of people prefer poultry sausages, since this product has ...
This study was conducted to determine that carrot powder obtain by different drying methods (oven an...
The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitu...
Meatballs are one of the processed meat products that are famous for their high protein content. Chi...
Farmers usually rely on various fertilizers to enhance the yield and productivity of crop species. H...
This study was conducted to evaluate the quality of imitation chicken nuggets or ICNs formulated wit...
Generally, nuggets on the market are made from chicken meat but today the price of chicken meat is h...
The effect of green peas (Pisum sativum) on the physicochemical and sensory properties of chicken nu...
Present study aims to assess the effects of cold-press carrot seed oil (CSO) on performance, gut mic...
ABSTRACT Carrot greens are the most under-exploited class of greens despite of high nutritional valu...
Bamboo shoots consist of bioactive compounds such as flavonoids, vitamins and minerals which has pot...
This study investigated the effect of mechanical contrast and particle flavour concentration of carr...
Not AvailableThe aim of the study was to evaluate the effect of incorporation of fermented bamboo sh...
This research aimed to find out the effects of the comparison levels between chicken feet stocks and...
Carrot waste is carrots with criteria that are not suitable for human consumption. Carrot waste cont...
In the modern world, an increasing number of people prefer poultry sausages, since this product has ...
This study was conducted to determine that carrot powder obtain by different drying methods (oven an...
The aim of this study was to develop and evaluate a chicken nugget formulation with partial substitu...
Meatballs are one of the processed meat products that are famous for their high protein content. Chi...
Farmers usually rely on various fertilizers to enhance the yield and productivity of crop species. H...
This study was conducted to evaluate the quality of imitation chicken nuggets or ICNs formulated wit...
Generally, nuggets on the market are made from chicken meat but today the price of chicken meat is h...
The effect of green peas (Pisum sativum) on the physicochemical and sensory properties of chicken nu...
Present study aims to assess the effects of cold-press carrot seed oil (CSO) on performance, gut mic...
ABSTRACT Carrot greens are the most under-exploited class of greens despite of high nutritional valu...
Bamboo shoots consist of bioactive compounds such as flavonoids, vitamins and minerals which has pot...
This study investigated the effect of mechanical contrast and particle flavour concentration of carr...