Carregant...
Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking m...
Guardat en:
| Publicat a: | Korean J Food Sci Anim Resour |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2017
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5516068/ https://ncbi.nlm.nih.gov/pubmed/28747827 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.410 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|