Fortification of Dietary Fiber Ingriedents in Meat Application: A Review
S. A. Sofi, Jagmohan Singh, Shafiya Rafiq & Rafia Rashid · International Journal of Biochemistry Research & Review · 2017
Meat and meat type products have high biological value with rich nutritional compounds such as proteins, vitamins, minerals and trace elements. Increased consumer’s demand for convenience and easily available foods such as meat products and their byproducts have the changed due t...
Open access
Research Article
10.9734/IJBCRR/2017/36561