Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley-Reference-Cited by-同舟云学术

Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley

Published:2020-06 Issue:1 Volume:2 Page:18-27
ISSN:2713-7872
Container-title:Resources Science Research
language:en
Short-container-title:Resour Sci Res

Author:

Hong Jong-Hwan^ORCID,Kim Hack-Youn^ORCID,Kang Su-Han^ORCID,Baek Ui-Bin^ORCID,You Ji-Su^ORCID,Han Jeong-Woo^ORCID,Kook Moochang^ORCID

Publisher

Resource Science Research Institute, Kongju National University

Link

http://www.ersr.org/download/download_pdf?doi=10.52346/rsr.2020.2.1.18

Reference27 articles.

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2. Biswas AK, Kumar V, Bhosle S, Sahoo J, Chatli MK. 2011. Dietary fibers as functional ingredients in meat product and their role in human health. Int J Livest Prod 2:45-54.

3. Choe JH, Kim HY. 2019. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer. Poult Sci 98:2662-2669. 10.3382/ps/pez016 30698807

4. Choi YS, Jeong JY, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Kim HD, Kim CJ. 2007. Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages. Korean J Food Sci Anim Resour 27: 288–234.

5. Hadipernata M, Ogawa M, Hayakawa S. 2016. Effect of D-allulose on rheological properties of chicken breast sausage. Poult Sci 95:2120-2128. 10.3382/ps/pew143 27118866

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