Sanjaykumar V. Londhe

Assessment of Shelf Life of Chicken Eggs Enriched Wheat Flour Based Noodles

Prabhawati N. Bhumre, Sanjaykumar V. Londhe, DIPALI P. PATIL, Sandeep N. Rindhe & Rupesh N. Waghmare · Current Journal of Applied Science and Technology · 2023

The goal of the current study was to create noodles that contained varying percentages of chicken eggs (0%, 10%, 20%, and 30%) With distilled water, the fresh eggs were washed and cleaned.In the department of Livestock Products Technology, eggs are cracked into a glass jar, mixed...