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Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour
Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P < 0.05) emulsion and product pH, emulsion stability,...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2013
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375199/ https://ncbi.nlm.nih.gov/pubmed/25829611 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1218-1 |
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