Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology.

Name: Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology.
Author: Pathera, Ashok Kumar

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology. — المؤلف: Pathera, Ashok Kumar — Korean journal for food science of animal resources Oct 2018

المؤلف: Pathera, Ashok Kumar
النشر: Korean journal for food science of animal resources Oct 2018
الوصف: 901-911 p.