Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a posi...

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Detalles Bibliográficos
Autores principales: Pathera, Ashok Kumar, Riar, Charanjit Singh, Yadav, Sanjay, Singh, Pradeep Kumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238027/
https://www.ncbi.nlm.nih.gov/pubmed/30479498
http://dx.doi.org/10.5851/kosfa.2018.e23

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238027/
https://www.ncbi.nlm.nih.gov/pubmed/30479498
http://dx.doi.org/10.5851/kosfa.2018.e23

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