Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours-Reference-Cited by-同舟云学术

Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours

Published:1997-05-01 Issue:5 Volume:45 Page:1891-1899
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Prinyawiwatkul Witoon¹,McWatters Kay H.¹,Beuchat Larry R.¹,Phillips R. Dixon¹

Affiliation:

1. Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, and Department of Food Science, Louisiana Agricultural Experiment Station, Louisiana State University, Baton Rouge, Louisiana 70803-4200

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9606520

Reference44 articles.

1. Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties

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