[HTML][HTML] Effect of dietary fiber enrichment and different cooking methods on quality of chicken nuggets
The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and
microwave) on functional and physico-chemical properties of raw nuggets formulation as …
microwave) on functional and physico-chemical properties of raw nuggets formulation as …
Wheat flour as dietary fiber on fresh and preserved beef meatballs.
Abstract Effects of different levels of wheat flour as dietary fiber on the quality of fresh and
preserved beef meatballs during storage were explored in this study. Ground beef (Batter) …
preserved beef meatballs during storage were explored in this study. Ground beef (Batter) …
Optimization of dietary fiber enriched chicken nuggets for different cooking methods
The objective of the study was to evaluate the effect of ingredients on quality characteristics
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …
Application of response surface methodology to study the effects of brisket fat, soy protein isolate, and cornstarch on nutritional and textural properties of rabbit …
The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural
properties of rabbit sausages were studied using surface response methodology. Sausage …
properties of rabbit sausages were studied using surface response methodology. Sausage …
Efficacy of different variants of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of designer low sodium fish (Pangasius pangasius) …
LA Ganie, A Kumar, S Dua… - Journal of Applied …, 2017 - journals.ansfoundation.org
The present study was undertaken to analyze the effect of incorporation of different
combinations of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality …
combinations of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality …
[PDF][PDF] Ashok K. Pathera, CS Riar, Sanjay Yadav, DP Sharma, Yogender S. Yadav
M Kumar - researchgate.net
The objective of the study was to evaluate the effect of ingredients on quality characteristics
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …
of chicken nuggets cooked by oven, steam and microwave methods. The effect of …
[PDF][PDF] Korean Journal for Food Science of Animal Resources
AK Pathera, CS Riar, S Yadav, DP Sharma - Korean J. Food Sci. An, 2017 - academia.edu
The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and
microwave) on functional and physico-chemical properties of raw nuggets formulation as …
microwave) on functional and physico-chemical properties of raw nuggets formulation as …
[PDF][PDF] Research Article Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and …
JM Wambui, EG Karuri, MMM Wanyoike - 2017 - academia.edu
The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural
properties of rabbit sausages were studied using surface response methodology. Sausage …
properties of rabbit sausages were studied using surface response methodology. Sausage …
加熱挽肉のテクスチャー特性と官能評価におけるばらけにくさとの関係
村元隆行， 丹野さやか - 日本畜産学会報, 2017 - jstage.jst.go.jp
抄録 加熱挽肉のテクスチャー特性と官能評価におけるばらけにくさとの関係について検討を行った.
日本短角種去勢牛 (n= 8) の大腿二頭筋から調製した挽肉に, 重量の 0%(0% 区), 0.9%(0.9% 区) …
日本短角種去勢牛 (n= 8) の大腿二頭筋から調製した挽肉に, 重量の 0%(0% 区), 0.9%(0.9% 区) …