CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH

<p>One of the foods favored by the public is nugget which is a fast food group with meat-based ingredients. In this study, mocaf, brown rice flour and corn starch were used as an alternative fillers to wheat flour as a means of reducing dependence on wheat flour as an imported product and incr...

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Auteurs principaux: Lia Hairunnissa, Arni Komala Sari, Irawan Satrio Jati, Ila Maratush Shalihah, Sarah Dhia Akifah, Azizah Nur Izzati, Nia Ariani Putri, Zulfatun Najah
Format: article
Langue:EN
Publié: Department of Food Technology 2021
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Accès en ligne:https://doaj.org/article/1ac3537e12c1410ea3b0acf2813defcf
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