Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein

Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein

In recent years, consumers' demand increases for healthier foods with nutritional benefits and similar taste to the origin. Thus, this study was conducted to evaluate the physicochemical properties and proximate composition as well as sensory properties of imitation chicken nuggets or ICNs. The...

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書目詳細資料
主要作者:	Nur Sharima Binti Abdullah
格式:	Thesis
語言:	en_US
主題:	Food conservation > Analysis chickpea flour Biotechnology.
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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