Quality of Low Fat Chicken Nuggets : Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were obs...

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Veröffentlicht in:	Asian-Australasian journal of animal sciences. - 1998. - 25(2012), 2 vom: 24. Feb., Seite 291-8
1. Verfasser:	Verma, Arun K (VerfasserIn)
Weitere Verfasser:	Banerjee, Rituparna, Sharma, B D
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2012
Zugriff auf das übergeordnete Werk:	Asian-Australasian journal of animal sciences
Schlagworte:	Journal Article Chicken Nuggets Chickpea Hull Flour Physico-chemical Properties Textural Properties