KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
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The combined effects of multiple emulsion, plant gel, and fibres from pea pods on the characteristics of low‐fat meat batter | 1163 |
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October 2023 | November 2023 | December 2023 | January 2024 | February 2024 | March 2024 | April 2024 | |
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The combined effects of multiple emulsion, plant gel, and fibres from pea pods on the characteristics of low‐fat meat batter | 9 | 0 | 25 | 55 | 37 | 57 | 35 |
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