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,...
Ausführliche Beschreibung
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
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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
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Sprache: | English |
Veröffentlicht: |
2011
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Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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Schlagworte: | Journal Article
Dietary Fats |