Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato

This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value,...

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Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 17(2011), 3 vom: 07. Juni, Seite 233-9
1. Verfasser: Bhosale, S S (VerfasserIn)
Weitere Verfasser: Biswas, A K, Sahoo, J, Chatli, M K, Sharma, D K, Sikka, S S
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2011
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Dietary Fats