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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Detalles Bibliográficos
Autores principales: Pathera, Ashok K., Riar, C. S., Yadav, Sanjay, Sharma, D. P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516068/
https://www.ncbi.nlm.nih.gov/pubmed/28747827
http://dx.doi.org/10.5851/kosfa.2017.37.3.410

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516068/
https://www.ncbi.nlm.nih.gov/pubmed/28747827
http://dx.doi.org/10.5851/kosfa.2017.37.3.410

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