Colour, textural properties, cooking characteristics and fibre content of chicken patty added with oyster mushroom (Pleurotus sajor-caju)
The optical and textural properties of chicken patty formulated with different level of grey oyster mushroom (Pleurotus sajor-caju) at 0, 25 or 50% to replace chicken meat were investigated. The addition of up to 50% oyster mushroom to chicken patty formulations did not change colour a* (redness),...
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| Format: | Artikel |
| Sprache: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Zugang: | http://eprints.usm.my/32643/1/CP_colour_tex_cooking_IFRJ-2010-240_MUHA.pdf |