Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin-Reference-Cited by-同舟云学术

Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

Published:2022-03 Issue: Volume:13 Page:100216
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Park Sin-Young,Kim Hack-Youn

Funder

Ministry of Education

Rural Development Administration

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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