Menu

Contact Info

Archives

close

CITE

A.K. Biswas and R.C. Keshri .(2003). "Incorporation of Bengal Gram Flour in Development of Enrobed Pork Patties". Journal of Veterinary Public Health, Vol. 01 Issue 1. Page No: 75-80

Incorporation of Bengal Gram Flour in Development of Enrobed Pork Patties

A.K. Biswas and R.C. Keshri
Page No. : 75-80

ABSTRACT

In the present study, the effectiveness of enrobing by incorporation of Bengal gram flour as a base material on physical and microbiological properties as well as nutritive values of pork patties was evaluated. Enrobing appeared to improve the quality of the product by increasing nutritive value in conjunction with cooking yield and pH. Similarly, it has some beneficial effect on gain in height, shrinkage in diameter, satisfactory microbiological quality and W-B shear force values.

FULL TEXT

Download Paper

About JVPH
Editorial Board
Instruction to Authors
Archives

© 2024 Indian Association of Veterinary Public Health Specialists (IAVPHS) | Website Designed & Developed by iNET Business Hub