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Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms
Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2–1.5 %, w/w) and shiitake powder (SP) (1–4 %, w/w). A central composite rotatable design was used to inve...
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| Publicado no: | J Food Sci Technol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5147689/ https://ncbi.nlm.nih.gov/pubmed/28017981 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2332-7 |
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