Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives (Allium wakegi Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash contents, caloric value, coating pickup, and frying yield...

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Detalles Bibliográficos
Autores principales: Park, Sin-Young, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039885/
https://www.ncbi.nlm.nih.gov/pubmed/35498993
http://dx.doi.org/10.1016/j.fochx.2022.100216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039885/
https://www.ncbi.nlm.nih.gov/pubmed/35498993
http://dx.doi.org/10.1016/j.fochx.2022.100216

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