Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets

IF 4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Production, Processing and Nutrition Pub Date : 2024-05-03 DOI:10.1186/s43014-023-00214-4

O. Faloye, O. Sobukola, Taofeek Akinyemi Shittu, H. Bakare, A. Omidiran, F. Akinlade, O. P. Bamidele

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不同淀粉在面糊配方中对炸鸡块含油量及相关质量属性的影响

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Production, Processing and Nutrition Medicine-Public Health, Environmental and Occupational Health

CiteScore

6.90

自引率

4.30%

发文量

审稿时长

12 weeks