Effects of Infrared cooking techniques and Balangu (Lallemantia royleana) gum concentration on quality characteristics and stress relaxation of chicken nugget
In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared cooking (PF-IR) on the moisture, fat content, color, weight loss, textural characteristics and stress relaxation...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2020-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_78740_541a91846cd4961d039963db98a93d15.pdf |