Physicochemical and Sensory Properties of Chicken Nuggets Extended with Fermented Cowpea and Peanut Flours
- 1 May 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (5) , 1891-1899
- https://doi.org/10.1021/jf9606520
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Functional characteristics of cowpea (Vigna unguiculata) flour and starch as affected by soaking, boiling, and fungal fermentation before millingFood Chemistry, 1997
- Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporusJournal of Food Science, 1996
- Cowpea flour: A potential ingredient in food productsCritical Reviews in Food Science and Nutrition, 1996
- Use of peanut and cowpea in wheat-based products containing composite floursPlant Foods for Human Nutrition, 1995
- physical Properties of Cowpea Paste and Akara As Affected by Supplementation with Peanut FlourJournal of Agricultural and Food Chemistry, 1994
- Corn Germ Protein Flour as an Extender in Broiled Beef PattiesJournal of Food Science, 1990
- True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy ProteinsJournal of Food Science, 1984
- Effect of Heat Treatment for Trypsin Inhibitor Inactivation on Physical and Functional Properties of Peanut ProteinJournal of Food Science, 1982
- PHYSICAL PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMSJournal of Food Science, 1977
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975