Nutritional evaluation of chicken nuggets utilizing mungbean and rice flour
The effect on the nutritional value of chicken nuggets of the amount of mungbean and rice flour substituted for chicken was investigated. Moisture determination, crude fat, crude protein, ash, crude fiber and total dietary fiber determinations were conducted. Results showed that all samples containe...
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| Diğer Yazarlar: | |
| Materyal Türü: | Tez |
| Dil: | English |
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1997
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