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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| Main Authors: | , , , , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Department of Food Technology
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/1ac3537e12c1410ea3b0acf2813defcf |
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