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Formulation & Characterisation Of Low Cholesterol, High Protein Egg Based Snacks using Egg Yolk Granules.

Anushka, Satpathy (2020) Formulation & Characterisation Of Low Cholesterol, High Protein Egg Based Snacks using Egg Yolk Granules. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: egg products, egg yolk granules, low cholesterol
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Oct 2020 09:26
Last Modified: 08 Oct 2020 09:26
URI: http://ir.cftri.com/id/eprint/14530

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