Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties
Author:
Affiliation:
1. Department of Livestock Products Technology College of Veterinary Sciences and Animal Husbandry, DUVASU Mathura India
2. Division of Goat Products Technology Laboratory Central Institute for Research on Goats Mathura India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15587
Reference48 articles.
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2. Extraction and characterization of pectin from lemon peels waste;Akhtar J.;Research Journal of Chemical and Environmental Sciences,2020
3. Characteristics of beef burger as influenced by various types of lemon albedo
4. Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo
5. Producing of high fiber chicken meat nuggets by using different fiber sources;Ammar M. S.;Middle East Journal of Agricultural Research,2017
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