Utilization of rice starch in the formulation of low-fat, wheat-free chicken nuggets

Journal of Applied Poultry Research

Volumn 15, Issue 3, 2006, Pages 417-424

  Jackson, V ^a   Schilling, M W ^a   Coggins, P C ^a   Martin, J M ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Baked; Celiac disease; Chicken nugget; Low fat; Rice; Wheat free

Indexed keywords

TRITICUM AESTIVUM;

EID: 33750447999     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/15.3.417     Document Type: Article

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