Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 90 (2018), pp. 283-289, 10.1016/j.lwt.2017.12.041 Google Scholar Benzie and Strain, 1996 I.F.F. Benzie...
The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen (EA) on the quality of deep-fat-fried chicken nuggets were studied. Ba... SF Dogan,S Sahin,G Sumnu - 《European Food Research & Technology》 被引量: 195发表: 2005年 Impact of emulsifiers on the ...