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Effect of Fat/Whey Protein Concentrate Levels and Cooking Methods on Textural Characteristics of Chevon Patties

by V D Pawar.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July - August 2002Availability: Items available for loan: 1 .

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Effect of Fat/Whey Protein Concentrate Levels and Cooking Methods on Textural Characteristics of Chevon Patties

by V D Pawar.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July - August 2002Availability: Items available for loan: 1 .

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Tenderization of Chevon by Papain and Trypsin Treatment

by V D Pawar.

Source: Journal of Food Science and TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: May - June 2003Availability: Items available for loan: 1 .

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