Research summary
Examines curry-leaf powder in spent-hen-meat noodles.
Objective
Assess composition and sensory quality.
Methodology / scope
Compares leaf-powder formulations during storage.
Main findings
Reports differences in protein and several sensory measures, but not flavour.
Conclusion
The authors consider incorporation feasible; the abstract does not establish a universally preferred formula or clinical benefit.
Interpretation & evidence limits
Conference abstract, not a full journal paper or thesis. Inclusion does not prove personal attendance, presentation or an award. No DOI or reuse licence identified. Event dates are not proof of an exact book publication date. Original PDF presently unavailable; link source with an availability note. A separator is missing between Santanu Tamuly and Jakir Hussain in the indexed original. The nine-author segmentation should be confirmed against an author-supplied copy before silently normalizing the citation.
This record is a conference abstract. An abstract does not provide the full methods, data or peer-review evidence of a complete journal paper, and co-authorship does not establish who presented it or attended the conference.
Cite the original work
Cite the original publication for research use. This website provides an independently written summary and source links.
Sources & identity evidence
- Original publisher / conference source ↗Abstract PTM-12, printed 143; conclusion continues on 144
- MAFSU annual report — event dates ↗XXXIX Annual Conference and National Symposium, 16–18 October 2024
AAU affiliation and matching correspondence connect the author to the poultry-science researcher. The abstract describes work involving College of Veterinary Science, AAU, Guwahati.
The source associates the author with Assam Agricultural University’s veterinary/poultry-science community. It does not establish a current university appointment.
Source verification: 27 Oct 2026. Availability of externally hosted full texts can change.