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Page 1: BIBLIOGRAPHY Of Beef And Beef-Soy Loaves.shodhganga.inflibnet.ac.in/bitstream/10603/3877/17/17_bibliography… · 22) Chavan, J.K. and Kadam, S.S. (1989). Nutritional Improvement

BIBLIOGRAPHY 1) Acacio,Y., Ziprin and Frances, A. (1976). Microwave And Conventional Cooking In Relation To Quality And Nutritive Value Of Beef And Beef-Soy Loaves. J. Food Sci., 41: 4-8. 2) Agarwal, A.J. (1992). Processing Of Pearl Millet For Its More Effective Utilization. Ph.D Thesis, CCSHAU, Hisar, India. 3) Ajayi, S.O., Oderindo, S.F. and Osibanjo, O. (1980). Vitamin C Losses In Cooked Fresh Leafy Vegetables. Fd. Chem., 5 (3): 243-247. 4) Akubor, P.I., (2004). Influence Of Processing Methods On Chemical And Functional Properties Of Melon (Colocynthis Citrullus) Seeds. J. Food Sci. Technol., 41(2): 181-185. 5) Amerine, M.A., Paingborn, R.N. and Rossessier, E.B. (1965). Principles Of Sensory Evaluation Of Food. Academic Press, London. 6) AOAC, (1970). Official Methods Of Analysis. 11th Ed., Association Of Official Agricultural Chemists, Washington DC. 7) Armbruster, G. and Haefele, C. (1975). Quality Of Foods After Cooking In 915 Mhz And 2450 Mhz Microwave Appliances Using Plastic Film Covers. J. Food Sci., 40: 721-723. 8) Artman, N.R. (1969). The Chemical And Biological Properties Of Heated And Oxidized Fats. Adv. Lipid Res., 7:245-330. 9) Bakr, A.A. and Gawish, R.A. (1992). Nutritional And Cooking Quality Evaluation Of Dry Cowpea (Vigna Sinensis L.) Grown Under Different Agricultural Conditions. 2. Effect Of Soaking And Cooking Processes On The Physical, Nutritional And Sensory Characteristics Of Cooked Seeds. J. Food Sci. Technol., 29(6): 375-380. 10) Baldwin, R.E. and Fields, M.L. (1971). Destruction Of Salmonellae By Microwave Heating. J. Food Technol., 34: 467.

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