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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2022
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| 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 |