Research Note: Producing lean poultry meat composite gels with different carbohydrate-based breadcrumbs
ABSTRACT: The effects of using different breadcrumbs (3 wheat, 2 gluten-free: pea and rice) to improve yield and modify the texture of a lean poultry product were evaluated. All breadcrumbs significantly reduced cooking loss (P < 0.05), with one of the wheat crumbs showing the best results (35% redu...
Bewaard in:
| Hoofdauteur: | |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2023-10-01
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| Reeks: | Poultry Science |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S0032579123004339 |
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