Đang chuẩn bị liên kết để tải về tài liệu:
Effect of different level of natural antioxidant aloe vera in instant functional chicken noodles

Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ

Noodles with unique taste are coveted by consumers. Noodles became popular quickly all over the world due to its easy preparation, fast urbanization, changing food habits and busy life style. The current study was conducted to evaluate the effect of natural antioxidant Aloe vera (AV) at 3 different levels viz., 0.3, 0.6 and 0.9 percent added over and above the control chicken noodle formulation. | Effect of different level of natural antioxidant aloe vera in instant functional chicken noodles

TÀI LIỆU LIÊN QUAN

Effect of different level of N P K and gypsum on soil properties and yield of groundnut (Arachis hypogaea L.) var. Jyoti

Effect of the physiological parameters of different age group operators on the linseed thresher at different moisture levels of crop

Effect of different level of natural antioxidant aloe vera in instant functional chicken noodles

Effect of different level of sulphur and zinc on soil health and yield of Blackgram (Vigna mungo L.) Var. Barkha

Effect of different level of N P K and biochar on soil physico-chemical properties and yield attribute of black gram (Vigna mungo L.) var KPU 07-08

Effect of nitrogen and phosphorus level on dry matter yield at different growth stages of popcorn in south Saurashtra region of Gujarat, India

Effect of different nitrogen level and rice straw incorporation on the productivity of Barley (Hordeum vulgare L.) in south-west punjab

Effect of nutrient management on nutrient uptake and economics of maize (Zea Mays L.) under different tillage practices

Effect of different irrigation level on growth, yield and water use efficiency of tuberose in lower gangetic plain of West Bengal, India

Effect of different nitrogen levels and plant geometry, in relation to growth characters and yield of brown top millet [Brachiaria ramosa (L.)] at Bastar plateau zone of Chhattisgarh