Effect of fat/whey protein concentrate levels and cooking methods on textural characteristics of chevon patties

Journal of Food Science and Technology

Volumn 39, Issue 4, 2002, Pages 429-431

  Pawar, V D ^a   Khan, F A ^a   Agarkar, B S ^a  

^a MARATHWADA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chevon; Cooking methods; Fat; Goat; Patties; Textural characteristics; Whey protein concentrate

Indexed keywords

FLAVORS; MICROWAVE OVENS; OILS AND FATS; PROTEINS;

COOKING METHODS;

FOOD PROCESSING;

EID: 0036663508     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

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