Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour-Reference-Cited by-同舟云学术

Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour

Published:2018-04 Issue: Volume:90 Page:283-289
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Barros Julliane Carvalho,Munekata Paulo Eduardo Sichetti,Pires Manoela Alves,Rodrigues Isabela,Andaloussi Oussama Slaoui^ORCID,Rodrigues Christianne Elisabete da Costa,Trindade Marco Antonio

Funder

CAPES

FAPESP

Kerry, New Max and Cori ingredientes Company

CYTED

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Official methods of analysis;AOAC,2012

4. Official methods and recommended practices of the AOCS;AOCS,1998

5. ɷ-3 in meat products: Benefits and effects on lipid oxidative stability;Bernardi;Journal of the Science of Food and Agriculture,2016

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