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...
Guardado en:
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Department of Food Technology
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/1ac3537e12c1410ea3b0acf2813defcf |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
