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Volumn 19, Issue 2, 2008, Pages 170-177

Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

Author keywords

Binders; Egg chips; Microbial quality; Millet flours; Rancidity; Sensory quality

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; HELIANTHUS; HORDEUM; HORDEUM VULGARE; PENNISETUM; PENNISETUM GLAUCUM; SORGHUM BICOLOR; STAPHYLOCOCCUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 34548401691     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.03.005     Document Type: Article
Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.