Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass
Bhaskar, N., Modi, V.K., Govindaraju, K., Radha, C., Lalitha, R.G.
Published in Bioresource technology (2007)
Published in Bioresource technology (2007)
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Journal Article
Pre-processed spice mix formulation and changes in its quality during storage
Modi, V.K., Sidde Gowda, G.S., Sakhare, P.Z., Mahendrakar, N.S., Narasimha Rao, D.
Published in Food science & technology (01.08.2006)
Published in Food science & technology (01.08.2006)
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Journal Article
EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA
PRASAD, B., RASHMI, M.D., YASHODA, K.P., MODI, V.K.
Published in Journal of food processing and preservation (01.06.2011)
Published in Journal of food processing and preservation (01.06.2011)
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Journal Article
CHANGES IN QUALITY OF CHICKEN CURRY DURING FROZEN STORAGE
MODI, V.K., SACHINDRA, N.M., SATHISHA, A.D., MAHENDRAKAR, N.S., NARASIMHA RAO, D.
Published in Journal of muscle foods (01.04.2006)
Published in Journal of muscle foods (01.04.2006)
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Journal Article
Eggs chips prepared by using different millet flours as binders and changes in product quality during storage
Yashoda, K.P., Modi, V.K., Jagannatha Rao, R., Mahendrakar, N.S.
Published in Food control (01.02.2008)
Published in Food control (01.02.2008)
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