Development of dietary fiber rich chicken meat patties using wheat and oat bran

Journal of Food Science and Technology

Volumn 47, Issue 2, 2010, Pages 224-229

  Talukder, S ^a   Sharma, D P ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chemical; Chicken meat patties; Dietary fiber; Physico chemical; Sensory properties

Indexed keywords

CHICKEN MEAT; CHICKEN MEAT PATTIES; CHICKEN PATTIES; CHOLESTEROL CONTENT; COOKING YIELD; DIETARY FIBERS; EMULSION STABILITY; INSOLUBLE DIETARY FIBERS; OAT BRAN; PHYSICO-CHEMICALS; SATURATED FATTY ACID; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SOLUBLE DIETARY FIBER; UNSATURATED FATTY ACIDS; WATER HOLDING CAPACITY; WHEAT BRAN;

ANIMALS; EMULSIFICATION; FATTY ACIDS; MEATS; MOISTURE CONTROL;

FIBERS;

TRITICUM AESTIVUM;

EID: 78149408710     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0027-z     Document Type: Article

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