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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...
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| Udgivet i: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Korean Society for Food Science of Animal Resources
2017
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| Fag: | |
| Online adgang: | 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 |
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