Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Journal of Food Science and Technology

Volumn 50, Issue 6, 2013, Pages 1058-1068

  Kumar, Vinay ^a   Biswas, Ashim Kumar ^a   Sahoo, Jhari ^a   Chatli, Manish Kumar ^a   Sivakumar, S ^a  

^a MADRAS VETERINARY COLLEGE   (India)

Author keywords

Banana flour; Nuggets; Soybean hulls; Storability

Indexed keywords

BANANA FLOUR; EMULSION STABILITY; MICROBIOLOGICAL QUALITY; NUGGETS; NUTRITIONAL BENEFITS; PHYSICOCHEMICAL CHARACTERISTICS; SOYBEAN HULL; STORABILITY;

EMULSIFICATION; FRUITS;

ANIMALS;

GLYCINE MAX;

EID: 84885678801     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0442-9     Document Type: Article

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