Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets
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DOI: 10.3382/ps/pex250
Abstract: &NA; Chicken nuggets are commonly made with varying levels of textured vegetable proteins, such as soy and wheat, for their ability to bind water and their meat like conformation. This project compared textured wheat proteins… read more here.
Keywords: soy proteins; emulsified chicken; wheat; analysis ... See more keywords