ICAR Research Data Repository for Knowledge Management
Quality characteristics of low fat chicken nuggets: effect of slat substitute blend and pea hull flour.
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View Archive Info| Field | Value | |
| Title |
Quality characteristics of low fat chicken nuggets: effect of slat substitute blend and pea hull flour.
Not Available |
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| Creator |
Verma A.K, Rituparna Banerjee and Sharma B.D
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| Subject |
Physicochemical properties Texture profile analysis Pea hull flour Chicken nuggets
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| Description |
Not Available
Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P Not Available |
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| Date |
2018-09-26T06:29:31Z
2018-09-26T06:29:31Z 2015-12-31 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7260 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Springer Link
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