The use of non-traditional meat stuffing in onigiri preparation
This paper considers the possibility to use various fillings – smoked chicken breast fillet, lightly salted salmon with cottage cheese, imitation crab meat and mayonnaise in the manufacture of rice balls named “onigiri”, using porphyry algae, and their effect on the quality indicators of the samples...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/27/e3sconf_agritechviii2023_02033.pdf |