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Research Note: Producing lean poultry meat composite gels with different carbohydrate-based breadcrumbs
The effects of using different breadcrumbs (3 wheat, 2 gluten-free: pea and rice) to improve yield and modify the texture of a lean poultry product were evaluated. All breadcrumbs significantly reduced cooking loss (P < 0.05), with one of the wheat crumbs showing the best results (35% reduction)....
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10440562/ https://www.ncbi.nlm.nih.gov/pubmed/37566968 http://dx.doi.org/10.1016/j.psj.2023.102914 |