A Comparative Study of Frozen Fish Balls Coated with Conventional and Extruded Bread Crumbs

Схожие документы

• Studies on Comparison Between Conventional and Extruded Bread Crumbs on the Quality and Storage Stability of Coated Fish Cutlet During Frozen Storage
  по: Santhi Joseph
  Опубликовано: (2009)
• Development of Fish Enriched Extruded Snack Product
  по: Jinu T. Jose
  Опубликовано: (2013)
• Development of Battered and Breaded Fillets from Croaker and its Frozen Storage Study
  по: Shabeerali A.
  Опубликовано: (2006)
• Comparative Studies on Single-Screw Extruded Products using Cereal Flours
  по: Nishad Mon K.T
  Опубликовано: (2004)
• Studies on the Effect of Coating on the Quality and Shelf Life of Fish Ball Prepared from Red Snapper During Chilled Storage Lutjanus malabaricus
  по: Afra Mohamed P.A
  Опубликовано: (2009)