CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH

CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH

<p>One of the foods favored by the public is nugget which is a fast food group with meat-based ingredients. In this study, mocaf, brown rice flour and corn starch were used as an alternative fillers to wheat flour as a means of reducing dependence on wheat flour as an imported product and incr...

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Bibliographic Details
Main Authors: Lia Hairunnissa, Arni Komala Sari, Irawan Satrio Jati, Ila Maratush Shalihah, Sarah Dhia Akifah, Azizah Nur Izzati, Nia Ariani Putri, Zulfatun Najah
Format: Article
Language:English
Published: Department of Food Technology 2021-07-01
Series:Food ScienTech Journal
Subjects:
alternative food, nugget, composite flour, corn starch
Online Access:https://jurnal.untirta.ac.id/index.php/fsj/article/view/12224

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