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Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti
The addition of different protein sources (soy, bean, lentil, broad bean, Spirulina, and Chlorella) on nutritional, physicochemical and sensory properties of chicken rotti was evaluated. Significant changes were observed in physicochemical composition, textural properties and amino acid content of c...
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| Publicado no: | J Food Sci Technol |
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| Principais autores: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6033791/ https://ncbi.nlm.nih.gov/pubmed/30042571 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3175-1 |
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