Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

A total of 150 chicken patties containing different concentrations of potato dietary fiber (PDF) (0.0–4.0%) (30 for every treatment) with three replicates were used to access the influence of PDF on their quality, microstructure, and thermal stability. PDF improved the quality of chicken patty, incl...

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Detalles Bibliográficos
Autores principales: Feng, Jia, Kong, Baohua, Sun, Fangda, Xia, Xiufang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778111/
https://www.ncbi.nlm.nih.gov/pubmed/36553720
http://dx.doi.org/10.3390/foods11243978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778111/
https://www.ncbi.nlm.nih.gov/pubmed/36553720
http://dx.doi.org/10.3390/foods11243978

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