Performance optimization of soy and whey protein isolates as coating materials on chicken meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/1/195/4350854/poultrysci90-0195.pdf
Reference21 articles.
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4. Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets;Dogan;Eur. Food Res. Technol.,2004
5. Comparative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced non-fat dry milk as binders in an emulsion-type sausage;Ensor;J. Food Sci.,1987
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