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Author: Sanjay Yadav

3 Articles are founded.

Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties
Priyanka Sharma, Sanjay Yadav
Food Sci Anim Resour 2020;40(3):388-400.
https://doi.org/10.5851/kosfa.2020.e19
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Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology
Ashok Kumar Pathera, Charanjit Singh Riar, Sanjay Yadav, Pradeep Kumar Singh
Korean J Food Sci Anim Resour 2018;38(5):901-911.
https://doi.org/10.5851/kosfa.2018.e23
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Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
Ashok K. Pathera, C. S. Riar, Sanjay Yadav, D. P. Sharma
Korean J Food Sci Anim Resour 2017;37(3):410-417.
https://doi.org/10.5851/kosfa.2017.37.3.410
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