Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 5, 1997, Pages 1891-1899

  Prinyawiwatkul, Witoon ^a   McWatters, Kay H ^b   Beuchat, Larry R ^b   Phillips, R Dixon ^b  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chicken nuggets; Cowpea flour; Extended meat; Fermentation; Peanut flour; Physicochemical properties; Rhizopus microsporus var. oligosporus; Sensory properties

Indexed keywords

ARACHIS HYPOGAEA; GALLUS GALLUS; MICROSPORUS; OLIGOSPORUS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 0007127016     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9606520     Document Type: Article

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