Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2288-2295

  Verma, Arun K ^a,b   Banerjee, Rituparna ^a   Sharma, Brahma Deo ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

^b CENTRAL INSTITUTE FOR RESEARCH ON GOATS   (India)

Author keywords

Chicken nuggets; Pea hull flour; Physicochemical properties; Texture profile analysis

Indexed keywords

ANIMALS; EMULSIFICATION;

CHICKEN NUGGETS; EMULSION STABILITY; PEA HULL FLOUR; PHYSICOCHEMICAL PROPERTY; QUALITY CHARACTERISTIC; SENSORY EVALUATION; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS;

QUALITY CONTROL;

EID: 84925840046     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1218-1     Document Type: Article

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