VK Modi

Amity University - Noida / India

Engineering & Technology / Food Science and Engineering

AD Scientific Index ID: 520321

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VK Modi's MOST POPULAR ARTICLES

1-) Quality of buffalo meat burger containing legume flours as bindersVK Modi, NS Mahendrakar, DN Rao, NM SachindraMeat science 66 (1), 143-149, 20042082004

2-) Utilization of meat industry by products: protein hydrolysate from sheep visceral massN Bhaskar, VK Modi, K Govindaraju, C Radha, RG LalithaBioresource technology 98 (2), 388-394, 20071952007

3-) Partial and total replacement of meat by plant-based proteins in chicken sausage: Evaluation of mechanical, physico-chemical and sensory characteristicsMH Kamani, MS Meera, N Bhaskar, VK ModiJournal of food science and technology 56, 2660-2669, 20191492019

4-) Characteristics and consumer acceptance of healthier meat and meat product formulations—a reviewSC Hathwar, AK Rai, VK Modi, B NarayanJournal of food science and technology 49, 653-664, 20121472012

5-) Effect of carrageenan and oat flour on quality characteristics of meat koftaVK Modi, KP Yashoda, SK NaveenInternational Journal of Food Properties 12 (1), 228-242, 2009872009

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