Evaluation of the Quantitative and Qualitative Characteristics of Gluten-free Chicken Nuggets Containing Quinoa Flour and Hydroxypropyl Methyl Cellulose (HPMC)
IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa is a gluten-free grain, as a good source of dieta...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
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Ferdowsi University of Mashhad
2024-02-01
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| 叢編: | مجله پژوهشهای علوم و صنایع غذایی ایران |
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| 在線閱讀: | https://ifstrj.um.ac.ir/article_43182_f7bedae52dc0b247e840b48bc946c562.pdf |
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