Rice bran as a substitute for soy protein and erythorbate in chicken nuggets

Rice bran is a byproduct with high biological value protein, fiber and phytic acid content. The nutritional and technological properties of rice bran have been highlighted and are attractive for food application. This research aimed at replacing soy protein (SP) and sodium erythorbate (SE) by defatt...

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Opis bibliograficzny

Główni autorzy:	Ruth dos Santos da Veiga, Daneysa Lahis Kalschne, Rosana Aparecida da Silva-Buzanello, Éder Lisandro de Moraes Flores, Marinês Paula Corso, Cristiane Canan
Format:	Artigo
Język:	Inglês
Wydane:	Universidade Estadual de Londrina 2020-06-01
Seria:	Semina: Ciências Agrárias
Hasła przedmiotowe:	Antioxidant Byproduct Lipid peroxidation Meat product Sensory acceptance. Thiobarbituric acid reactive substances.
Dostęp online:	https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/37211
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