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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...
Autores principales: | Feng, Jia, Kong, Baohua, Sun, Fangda, Xia, Xiufang |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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