The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets
The effect of green peas (Pisum sativum) on the physicochemical and sensory properties of chicken nuggets was studied. Five formulations were developed in accordance to the incorporation of different percentages of green peas which include control formulations (GPC = 0%, GP3 = 3%, GP6 = 6%, GP9 = 9%...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
John Wiley & Sons, Inc.
2021
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/27278/1/The%20incorporation%20of%20green%20peas%20as%20the%20source%20of%20dietary%20fiber%20in%20developing%20functional%20chicken%20nuggets%20FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/27278/2/The%20incorporation%20of%20green%20peas%20as%20the%20source%20of%20dietary%20fiber%20in%20developing%20functional%20chicken%20nuggets%20ABSTRACT.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/27278/1/The%20incorporation%20of%20green%20peas%20as%20the%20source%20of%20dietary%20fiber%20in%20developing%20functional%20chicken%20nuggets%20FULL%20TEXT.pdfhttps://eprints.ums.edu.my/id/eprint/27278/2/The%20incorporation%20of%20green%20peas%20as%20the%20source%20of%20dietary%20fiber%20in%20developing%20functional%20chicken%20nuggets%20ABSTRACT.pdf