Omega-3- and fibre-enriched chicken nuggets by replacement of chicken skin with chia (Salvia hispanica L.) flour
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DOI: 10.1016/j.lwt.2017.12.041
Abstract: Abstract This study aimed to reformulate chicken nuggets, through the replacement of 0–20% chicken skin by chia flour, to produce a fibre-enriched product with a healthier fatty acid profile. The replacement of chicken skin by… read more here.
Keywords: chia; chia flour; replacement chicken; chicken skin ... See more keywords