Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets

Journal of Food Processing and Preservation

Volumn 42, Issue 9, 2018, Pages

  Shoaib, Aqsa ^a   Sahar, Amna ^a   Sameen, Aysha ^a   Saleem, Asima ^a   Tahir, Ayesha T ^b  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

^b COMSATS University ^*  (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALS; COOKING; DEVELOPING COUNTRIES; MEATS;

CONCENTRATION LEVELS; NON-MEAT PROTEINS; OVERALL ACCEPTABILITY; PEA PROTEIN ISOLATES; SENSORY PROPERTIES; TEXTURAL CHARACTERISTIC; VEGETABLE PROTEIN; WATER HOLDING CAPACITY;

PROTEINS;

EID: 85053902286     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13763     Document Type: Article

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